Trout Grenobloise
for this recipe, allow 1 trout fillet per person. the best way to bring out the most flavor and aroma from the almonds is to toast them. you can do this in a skillet over very low heat. or on parchment paper in the oven. pour a little oil into the skillet with a knob of butter – the oil prevents the butter from burning. dip each trout fillet in flour and shake off the excess. the flour is used simply to protect the fillet from the heat. lay the fillet, flesh side down, in the skillet. once it is nicely colored, use a spatula to turn the fish and continue cooking on the other side. the cooking time is always calculated according to the thickness: allow 6 to 8 minutes for each 16 mm (2/3â€) of thickness. transfer the fish to a plate. add a piece of butter and the toasted almonds to the skillet. sautã© for a few seconds. drizzle with a little lemon juice. spoon the almonds and the pan juices over the trout.
garnish with a few herbs. and voilã … you have a classic that is easy and quick to make, in just 10 minutes.
