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In this classic preparation beloved across northern Italy and the Alpine foothills, whole trout are lightly dusted in flour and pan-fried in butter until golden, then finished with toasted sliced almonds and a bright squeeze of lemon. The technique mirrors the French truite amandine, reflecting the culinary exchange between the two cuisines in regions like Piedmont and Lombardy. Browning the butter to a golden noisette stage imparts a nutty richness that echoes the toasted almonds, while the lemon cuts through to prevent the dish from feeling heavy. The result is a refined yet straightforward preparation that showcases the delicate flavor of freshwater trout.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
340 kcal
For 4 serving(s)
Per serving
Pat the whole trout dry inside and out. Season with salt and black pepper, then dredge in flour, shaking off any excess.
Heat half the butter with a splash of olive oil in a large skillet over medium-high heat. When the butter is foaming, add the trout and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a warm serving plate.
Wipe the pan clean and melt the remaining butter over medium heat. Add the sliced almonds and toast them, stirring constantly, until they turn golden, about 2-3 minutes.
Add the lemon juice to the pan - it will sizzle and create a fragrant sauce. Swirl to combine with the browned butter and almonds.
Immediately pour the almond butter sauce over the trout. Scatter with chopped fresh parsley and serve at once with boiled potatoes or a green salad.
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