Ingredients

Serves 2

2 x 400gr trouts, filleted skin on
50gr unsalted butter
100 flaked almond
Juice of ½ lemon
Chopped parsley

 

Method

Salt and pepper on both sides of the fillets.
Drizzle a little extra virgin olive oil a large frying pan and place on a medium heat. Cook the trout fillets skin side first for about 2 minutes or golden brown, then flip over and cook for 1 minute.

Place 2 fillets on serving plate.

Put the same pan back on the heat and throw in the butter and almonds and cook until the almonds are slightly coloured and the butter foaming. Quickly add the chopped parsley, salt and pepper and finally a squeeze of lemon.

Place the almond butter over the trout fillets. Serve with boiled potato, rice or green vegetables like beans or asparagus.

Notes: You can also toast the almonds in advance.
Take care not to burn the butter.