Instructions
1. Start by cleaning trouts. when clean pat them fry and store them on a tray in the fridge for later use.
2. Continue with the food preparation: weigh the butter, chop the parsley, juice 1 of the lemon and peel the other one.
3. When done pour the flour in a tray or a plate, take the trouts out of the fridge and coat them lighly with some of the flour.
4. Place a large pan of fish pan on the stove on medium to high heat and add a tablespoon of oil and the 40 grams of butter.
5. When the butter start to foam add the trout in the pan (the trout belly should be facing toward the top of the pan).
6. Leave the trout to cook in the butter on one side first for 4 minutes then turn it over to the other side and cook it for a further 4 minutes.( while the trout are cooking make sure you drizzle them butter regularly with a spoon.)
7. After 8 minutes turn the heat off and leave the trout in the pan to rest while you make the brown butter and toast the almonds.
8. For the almonds you have 2 options: you can either toast them dry in a clean pan on their own or cook them with the butter when making the brown butter.
9. To make the brown butter place the 80 grams of butter in a small saucepan on medium heat until it begins to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, the butter is ready. you can turn the heat of and serve.
Serving the fish:
When the brown butter is ready place the trouts on a serving dish ( the head on the left side and the fish belly facing toward you). cover them with the freshly squeeze lemon juice, pour the brown butter over and finish off with the parsley followed by a few sprinkles of almonds. serve with a side of mash or boiled potatoes, steam green beans, cauliflower, courgettes.pair with a dry white from burgundy (chablis) of the loire valley (muscadet).
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Ingredients
2 fresh trouts clean and scaled
4 tablespoon of plain flour
1 tablespoon of oil
40 grams European style salted butter
Meuniere butter
1 lemon
80 grams of salted butter
4 tablespoons of toasted almonds
For the garnish
1 lemon peeled and sliced
2 tablespoon of chopped parsley
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