Trout Almondine

By Downshiftology · 25 min

Ingredients

Instructions

1. Pat the trout fillets dry, then season both sides with salt and pepper.
2. Lightly dust both sides of the fillets with the flour, pressing it in.
3. Heat the olive oil and 1 tablespoon of butter in a large saute pan over medium heat. When the butter shimmers, lay the fillets skin side down and cook undisturbed for 3 to 4 minutes.
4. Flip the fillets away from you, then cook 2 to 3 minutes more, until lightly golden. Move to a plate.
5. Wipe the pan clean with paper towels, then return it to medium heat and melt the remaining 3 tablespoons of butter.
6. Add the sliced almonds and stir often for a couple of minutes, until the butter browns and the almonds are lightly toasted.
7. Take the pan off the heat and stir in the lemon juice, parsley and capers.
8. Place a fillet on each plate and spoon half the sauce over each one.

Summarized from Downshiftology's video. Watch it for the details.

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