The Hairy Bikers' Trout Almondine

Pan-fried trout fillets coated in a ground almond crust, finished with a toasted almond, lemon, and caper butter sauce.

Dinner Quick Fish Seafood High Protein

Estimated Nutrition

Calories

711.2

kcal / serving

1422.4 kcal total

Carbs

13.1g

per serving

26.2 g total

Fat

52.3g

per serving

104.6 g total

Protein

51.4g

per serving

102.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Flour

Seasoned with salt and pepper

CondimentsSauces

tbsp

Capers

Chopped

Dairy

200

Milk

Whole

Butter

Fruits

piece

Lemon

Juice and zest

NutsSeeds

tbsp

Almonds

Ground

tbsp

Almonds

Flaked

tbsp

Parsley

Finely chopped

OilsFats

tbsp

Olive Oil

Seafood

piece

Trout Fillets

Large, pin-boned; sea trout or arctic char are alternatives

Method

Dry the trout fillets with kitchen paper.

Place milk in one bowl and mix seasoned flour with ground almonds in a second bowl.

Dip fillets into the milk and dredge in the almond mixture until coated.

Heat olive oil and 25g of butter in a frying pan.

Fry fish skin-side up for 2 minutes then turn and cook skin-side down for 5 minutes.

Transfer fish to a warm plate.

Melt remaining 25g of butter in the pan and toast flaked almonds for 2 minutes.

Stir in parsley, capers, lemon zest, and lemon juice then heat for 30 seconds.

Pour the almond butter over the fish and serve with vegetables.