UKTV recipes
From Market Kitchen
Alexis Gaulthier updates a simple, classic dish of pan-fried fish served with a sauce of browned butter, parsley and lemon juice

sponsored by Brittany Ferries

 

Trout meuniere with almonds

Trout Meuniere with Almonds

Method
 
1. Remove as many of the bones from the fillets as you can. Season the skin side of the fish with salt and pepper.

2. Melt the butter in a large non-stick frying pan over a medium heat. Fry the trout skin side down until crisp and golden, carefully turn the fillets over and cook for 2 minutes. Add the almonds and lemon juice to the pan, cook for a further 2 minutes to toast the almonds.

3. Serve the trout with the pan juices spooned over and a sprinkling of parsley.

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easy
 
Serves: 4
quickcook
Prep: 5 min
Cook: 10 min
 
 

Ingredients

 4 trout fillets
100g Butter
1 lemon, juice only
50g flaked almonds
2 tbsp flat-leaf parsley, to garnish
 

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