Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Pan-fried trout in nutty browned butter with toasted flaked almonds and green beans.
Equipment: Frying pan; saucepan
Measures and names
Ingredients
- 2 trout fillets, patted dry
- 30 g flaked almonds (sliced almonds)
- 30 g butter
- 1 tbsp olive oil
- 200 g green beans, trimmed
- 0.5 lemon, juiced
- salt and black pepper
Optional extras
- 5 g fresh parsley, chopped
Method
- Steam or boil the green beans for 4 minutes and drain.
- Season the trout and fry skin-side down in the oil for 3-4 minutes until crisp, flip for 1-2 minutes, then rest on warm plates.
- Add the butter and almonds to the pan and cook until the butter turns nut-brown and the almonds are golden.
- Add the lemon juice and parsley, toss in the beans, and spoon the almonds, beans and butter over the trout.
Swaps and tips
A classic 'truite amandine'. Salmon fillets or plaice work in the same way; watch the butter - browned, not burnt.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 5 g | 4 g | 32 g | 470 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
