Trout in Almond Butter – Crispy & nutty

⏱️ Prep time: 20 minutes | 👥 Servings: 2 | 🔥 Difficulty: Easy

🥘 INGREDIENTS:

• 2 whole trout (approx. 300–350 g each), gutted and cleaned
• 80 g butter, 60 g flaked almonds
• 2 tbsp flour for coating, 2 tbsp olive oil
• Juice of 1 lemon, salt and white pepper, fresh parsley

🔥 PREPARATION:

Step 1: PREPARATION (5 minutes)

• Thoroughly pat trout dry inside and out
• Season inside and out with salt and white pepper
• Lightly coat outside with flour, tap off excess flour
  
  
  

Step 2: FRYING THE TROUT (10 minutes)

• Heat olive oil and 20g butter in the stainless steel pan over high heat (level 6–7)
• Place trout in pan – do not move for 4–5 minutes until skin is golden brown
• Carefully flip, fry for another 4–5 minutes
• Remove trout and keep warm
  
  
  

Step 3: ALMOND BUTTER (3 minutes)

• Add remaining butter (60g) to the pan, reduce heat to level 5
• Add flaked almonds – roast until golden brown, stirring continuously (2–3 min.)
• Caution: Almonds burn quickly! Once golden brown = immediately add lemon juice
• Allow to foam, season with salt, immediately pour over the trout
  
  
  

Step 4: SERVING

• Arrange trout on plates, generously pour almond butter over them
• Garnish with parsley and serve immediately

✅ TIPS FOR PERFECT RESULTS:

• REALLY pat trout dry – residual moisture = no crispy skin
• Flouring creates a delicate crust and prevents sticking
• Never leave almonds unattended – from golden to burnt takes 30 seconds
• The BIOL stainless steel pan allows high temperatures – perfect golden brown skin
• Serve almond butter immediately – it loses its luster if left to stand

🌡️ TROUT DONENESS:

• Perfect: Flesh easily separates from the bone, still slightly translucent in the center
• Core temperature: 60–63°C – juicy and tender
• Too long = dry and fibrous

🍷 SERVING SUGGESTION:

With boiled potatoes or mashed potatoes and a green salad. Pair with a dry Riesling or Müller-Thurgau. The almond butter completes the dish – no further effort needed.

📊 NUTRITIONAL INFORMATION (per serving):