French · Dinner
Trout Steak with Almonds
Pan-seared trout fillet finished with brown butter, toasted almonds, lemon juice, and fresh parsley. This classic French bistro preparation pairs delicate fish with nutty, buttery richness and bright citrus notes.
$8
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
477Calories
39.1gProtein
31.2gFat
13.5gCarbs
1.1gSugar
2.1gFiber
810mgSodium
149mgChol
10.8gSat Fat
687mgPotassium
98mgCalcium
2.3mgIron
6.5mcgVitamin B12
5mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the trout fillet dry, season both sides with salt and pepper, then dust lightly with rice flour, shaking off excess.
2
Sear
Melt half the butter in a skillet over medium-high heat until foaming. Lay the trout skin-side down and sear 3 to 4 minutes until the skin is golden and crisp.
3
Sear
Flip the fillet carefully and cook the second side over medium heat 2 to 3 minutes until the flesh turns opaque and flakes easily.
4
Toast
Wipe out the skillet, melt the remaining butter over medium-low heat, add the almonds and cook 2 to 3 minutes, stirring often, until golden brown and nutty smelling.
5
Finish
Remove from heat, stir in the lemon juice and parsley, swirling until the butter turns light amber.
6
Plate
Spoon the brown butter almond sauce over the trout fillet and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet, skin on
- 4 tbsp4 tbsp rice flour
- 3 tbsp42g butter, divided
- 1/2 cup56g sliced almonds
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
