Another blockbuster classic of French cuisine. If you don’t want to deal with whole fish, use the fillets instead (don’t forget to pin-bone them). However, don’t skimp on the skin if you opt for fillets – the super-crisp texture of the skin and almonds when they’ve been baked together is what makes this simple dish so fantastic.
Serves 2 as a main
2 rainbow trout (about 300 g each), cleaned and scaled sea salt and freshly ground black pepper
1½ tablespoons vegetable oil
80 g unsalted butter, chopped
60 g flaked almonds, toasted (see page 209)
juice of 1 small lemon
finely chopped flat-leaf parsley, to serve
- Rinse the trout and pat dry with paper towel. Season to taste with salt and pepper on both sides and inside the cavity.
- Heat the oil and 20 g of the butter in a large heavy-based frying pan or saute pan over medium heat. When the butter starts to foam, add the fish and cook for 3 minutes on each side or until golden but still a little pink on the inside. If the butter starts to burn, reduce the heat a little. Place the fish on plates and return the pan to the heat.
- Add the remaining butter and cook over low heat. When the butter starts to foam, add the almonds, lemon juice and parsley. Check the seasoning, then pour the sauce over the fish (or return the fish to the pan, see opposite) and serve immediately.