Trout Almondine Recipe

Inspired by Crechale's

Time30m

Serves4

When in season and available

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Fish
Rinse the trout fillets under cold water and pat dry with paper towels. Season both sides with salt and black pepper.
2
Toast the Almonds
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced almonds and toast until golden brown, stirring frequently, about 3-5 minutes. Remove the almonds from the skillet and set aside.
3
Cook the Trout
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the trout fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the trout is cooked through and flakes easily with a fork.
4
Add Lemon and Garlic
In the last minute of cooking, add the minced garlic and lemon juice to the skillet. Spoon the butter over the trout to enhance the flavor.
5
Garnish and Serve
Remove the trout from the skillet, place on a serving platter, and sprinkle the toasted almonds and chopped parsley on top. Serve immediately.