Trout with almonds (Trout amandine)Trout is a very tasty fish and there are many ways you can enjoy it. Trout with almonds, is a very quick and easy way to cook the fish, and  exceptionally good. You can use the fish whole, or you can fillet it. Of course you can ask your fishmonger to clean and fillet them. I fillet the fish myself, and I keep the heads and bones in the freezer. When I have enough I make fish stock and very tasty soups.




2 large trout filleted or whole
½ cup flour
4 tablespoons butter
2 tablespoons oil
½ cup blanched slivered almonds
Lemon slices for garnish



Season the fillets or the whole trout with salt. Put the flour on a plate. Roll the trout in the flour, until the pieces are covered.

Put 2 tablespoons butter and the 2 tablespoons oil in a pan. When the butter melts add the trout, skin side down. Lower the heat to medium and cook about 2 – 3 minutes on each side for the fillets or 5 – 6 minutes for the whole fish. Remove trout and place on a serving plate.

Wipe the pan clean with kitchen paper, because there are bits of burned flour. Put the rest of the butter in the pan. Turn the heat down to medium and cook the butter until it just begins to brown. Add the almonds and cook them stirring until they are light brown. Don’t leave them unattended because they burn easily.

Pour the sauce with the almonds over the fish. Sprinkle them with a little lemon juice and garnish with lemon slices.

If you wish you can serve the trout with mashed potatoes. In the photo there are three kinds of mashed potatoes. Plain white, mashed potatoes with carrot and mashed potatoes with peas. It is very easy to make these different colored mashed potatoes. Make your mashed potatoes as you usually do. At the same time boil some carrots and in a separate pot some peas. Mash the carrots and the peas, adding the herbs and the spices you like. Keep some white mashed potatoes and divide the rest. Add the carrots in one half and the mashed peas in the other half. Mix well and serve.

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