Trout Meuniere with Almonds

Alexis Gaulthier updates a simple, classic dish of pan-fried fish served with a sauce of browned butter, parsley and lemon juice
Trout Meuniere with Almonds
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


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


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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