Trout Amandine

This whole thing takes about 10 minutes.


Serves 2

Ingredients:
1 filet trout
2 tablespoons flour
1 cup chopped or sliced almonds
2 tablespoons butter
juice of 1/2 lemon
a handful of salad greens
Salt and pepper
a little olive oil for finishing

1) Chop your almonds and toast them in a non-stick pan with 1 tablespoon of butter until the almonds are golden brown and smell amazing. Take the almonds out and set aside.

2) Pat the trout with flour on both sides. My filet had skin, though, so I only did one side. You can also cut it into two pieces so they fit easier in your pan. Season with a little bit of salt and pepper.

3) Melt the remaining tablespoon of butter in the pan. Cook the fish for one and a half minutes on each side. You can add some extra butter and let it it melt if you want more "sauce" (i.e. melted butter) on your fish.

4) Put the greens on the plate, dress with some olive oil, salt and pepper if you want, put the fish on top of that, and the almonds on top of THAT. Then lemon juice!

BONUS TIP: Any time you're cooking meat or fish, you want to make sure that the oil and the pan are nice and hot. If they aren't, the meat won't get that nice brown sear. It will cook okay on the inside, but you'll lose the awesome crispy outside, and it will instead be wan and oily. (Gross.) SO-- a good way to check and make sure that the oil is ready is to take your meat or fish and touch a corner of it to the pan. If it sizzles, you are GOOD TO GO.

I did not dress my salad greens. I figured the buttery almonds were enough.