Trout with Butter & Almond Sauce

Crispy pan-seared trout finished with a nutty brown butter almond sauce, brightened with fresh parsley and a squeeze of lemon.

Why You'll Love Trout with Butter & Almond Sauce

A light dredge in flour gives the trout skin a shattering crust, and the same pan turns leftover butter into a toasted almond sauce in minutes. It's a restaurant-style fish dinner that comes together in about fifteen minutes.

Tips and Tricks

• Pat the trout fillets completely dry before seasoning and dredging so the skin crisps instead of steaming.
• Watch the almonds closely once the butter starts to brown; they go from golden to burnt fast.

Variations

• Swap trout for another delicate fillet like branzino or sole using the same sear-and-baste method.
• Use sliced hazelnuts or pine nuts in place of almonds for a different crunch.
• Add a splash of white wine to the brown butter for extra acidity before spooning it over the fish.

Substitutions

• Regular unsalted butter works fine if you don't have clarified butter on hand.
• Any neutral oil can stand in for the olive oil used to start the sear.
• A quick squeeze of lemon juice at the table works if you don't have wedges on hand.

Best served with

• A simple green salad to balance the richness of the brown butter.
• Crusty bread to soak up any extra sauce.
• A crisp white wine that can stand up to the nutty butter.

How to Store Leftovers

• Store leftover trout in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a low oven or skillet; the skin won't stay as crisp, but the flavor holds.

Common Questions

Trout with Butter & Almond Sauce

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Crispy pan-seared trout in a rich brown butter almond sauce, finished with fresh parsley and lemon.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Active Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Fish & Seafood, Main Course

Cuisine: Californian, French Inspired

Ingredients Equipment Method Notes

Ingredients

  

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For the Trout

• 2 skin-on speckled or rainbow trout fillets
• kosher salt and black pepper to taste
• ¼ cup all-purpose flour for dredging
• 1 tablespoon olive oil
• 1 tablespoon clarified butter or regular unsalted butter
• 3 tablespoon clarified butter or regular unsalted butter

For the Sauce

• ¼ cup sliced almonds
• 2 sprigs parsley for garnish
• 2 lemon wedges for serving

Equipment

• Whisk or mortar and pestle
• Baking Sheet
• Mixing bowl

Method

 

Sear the Trout

1. Pat trout fillets dry with paper towels. Season both sides with kosher salt and black pepper.
2. Dredge the fillets lightly in flour, shaking off the excess.
3. Heat olive oil and 1 tablespoon butter in a nonstick pan over medium-high heat.
4. Add trout skin-side up and sear for 3-4 minutes until golden. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Flip and cook skin-side down for 2 more minutes.
5. Transfer to plates, skin-side up.

Make the Almond Butter Sauce

1. In the same pan, add the remaining 3 tablespoon butter. Let it melt and begin to brown slightly.
2. Add sliced almonds and cook, stirring occasionally, until almonds are golden and the butter is nutty, 2-3 minutes.
3. Spoon sauce over trout. Garnish with parsley and lemon wedges.

Notes

Storage: keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or broth. You can toast the almonds ahead, but the butter sauce is best finished just before serving.

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