Trout with Almonds : Truite aux Amandes : Lesson 8 : Part 1 : LCB at Home

Simple enough: it's pan fried trout. It's best to get 6 small, equal sized ones, to serve 6 people. Or, do as I did ... 3 medium small, 1 medium and a large trout; makes it very complicated to cook them. The thing being that the store had already sold all the equal-sized small ones to people who arrived before lunch - people who know the score when it comes to buying live trout. Next time I'm (maybe) getting up at 6 A.M. to go shopping?

trucha 280520081319

Other than the complication of cooking fishes of three distinct sizes there were two little errors: late in the preparation of this dish there's butter to be melted and toasted gently with slivered almonds - my approach the first time 'round turned out to be ... scorching the butter until black; 'twas not a good idea. The second attempt, in another frying pan, got the butter melted but I forgot to sauté the almonds in it; so put them on top raw anyway. Turned out alright.

Truite aux Amandes : Trout with Almonds

Serves: 6


  • 6 trout, whole, pan sized, cleaned (remove heads if you like - I did)

  • salt
  • pepper
  • flour
  • 2 T butter, each time
  • 1 T olive oil, each time

  • 1/4 C butter
  • slivered almonds


  1. Catch, kill and clean the trout - behead it so it will fit in the pan
  2. Cook in two batches, or three if the pan is real small
  3. 2T butter and 1 of oil into the pan - medium heat
  4. salt and pepper the insides of the fish, and outside too
  5. dredge with four, shale off excess (if any)
  6. fry, on one side, 5 minutes for small, 7 for medium, 9 for large
    • until the flesh inside is certainly turned opaque
  7. Fry the other side for a similar amount of time
    • until the flesh is tender
  8. Set aside, covered with foil, in a low oven, while you do the other batch/es
  9. Dump the oil and butter
  10. Put in new oil and butter, heat and do the 2nd batch of fish (and a 3rd if you have to)
  11. Dump the last oil and butter and put a 1/4 C of new butter into the pan
  12. medium heat until bubbly
  13. add the almond slivers (I forgot to)
  14. cook until golden brown (the almonds) and nutty smelling (the butter) - not burnt;
  15. remove from heat
  16. Plate the fish - quickly
  17. Pour the butter/almonds over the fish



  1. No notes - this thing is really very straightforward.
  2. Maybe one note... since the fish go on standby in the oven you don't have to overcook them in the frying pan - - they'll "finish" in the warming oven.

trucha close 280520081322

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