Brigit Binns

Trout Amandine

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Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About

Ingredients

  • Trout fillets, 4, 1½ lb (750 g) total weight
  • Salt and freshly ground

Method

  • Toast the almonds

    Place the fillets on a plate and season on both sides with salt and pepper. Heat a large frying pan over medium-low heat. Add the almonds and toast, stirring frequently, until they turn golden brown, 3–5 minutes. Transfer to a plate.

  • Cook the trout

    Return the pan to medium-low heat. Spread the flour on a