Pan-Fried Trout with Almond Purée

Pan-fried trout served with a creamy toasted almond and shallot purée, finished with lemon juice and fresh parsley.

Seafood Main Course Gluten Free Almonds Trout

Estimated Nutrition

Calories

896.1

kcal / serving

3584.4 kcal total

Carbs

13.6g

per serving

54.4 g total

Fat

67.1g

per serving

268.2 g total

Protein

60.7g

per serving

242.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

for the puree

600

Milk

Double Cream

dash; or whipping cream

Unsalted Butter

for the trout

Fruits

piece

Lemon

juice only

NutsSeeds

pinch

Salt

to taste

200

Almond

flaked or whole, lightly toasted

pinch

Black Pepper

freshly ground, to taste

bunch

Parsley

chopped

OilsFats

Almond Oil

dash, to taste

7.5

Olive Oil

Seafood

piece

Trout

whole, scaled, gutted, heads removed

Vegetables

piece

Shallot

chopped

Method

Heat butter and olive oil in an ovenproof pan and sear seasoned trout for three minutes per side.

Preheat the oven to 190°C.

Plate trout over purée and drizzle with parsley-infused pan oil.

Season the purée and keep it hot in a small pan.

Blend almonds and shallots with cooking milk, adding cream and almond oil to form a fine purée.

Add milk and almonds, bring to a boil, and cook for 30 minutes.

Melt butter in a pan and sweat shallots until transparent.

Transfer the pan to the oven and cook for 10 minutes.

Squeeze lemon juice over the fish and let it rest.