Wednesday, March 14, 2012

If it can Swim in Water, It can Swim in Butter, Right into my Mouth!

Continuing my theme of "less is more" (see Pear and Blue Cheese Salad), here is my recipe for "Trout with Butter, Almonds, and Frizzled Parsley." This unbelievably quick and easy recipe is so delicious! I like to serve it with adorable sauteed baby carrots and equally adorable steamed harticot verts. One bite and you'll be hooked!

Trout with Butter, Almonds, and Frizzled Parsley

Serves 2, but can be doubled easily


2, skin-on, trout fillets
1/2 cup flour
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter (clarified butter is best, but if not, I won't tell)
1/2 cup sliced almonds
A handful of flat-leaf parsley, chopped
2 lemon wedges, for garnish


In a large nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Season the first fillet with salt and pepper. Dust lightly with the flour, shaking off any excess. Lay the fillet, skin-side up, in the skillet and cook for about 2 minutes, until it is lightly browned. Then flip the fillet over, skin-side down, and finish cooking another minute or two, or until cooked through. Remove to a serving plate. Repeat the process for the second fillet.

When the trout is done, add the almonds to the butter in the pan and let them brown slightly. Next, while standing back, add the chopped parsley to the almonds and butter. (The water in the parsley will cause it to jump everywhere, while it "frizzles!") Pour over each fillet, add a lemon wedge to be squeezed over at the table, and serve immediately! 

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