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Le Chaudron recipe
Filet truite plancha amandes
Crispy-skin trout fillets with almonds
⏱ 15 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2trout fillets150 g (5 oz)
30 g (1 oz)sliced almonds
1 tbspolive oil
1 tbsplemon juice
1 tbspparsley
1 pinchsalt and pepper
- 2 trout fillets 150 g (5 oz)
- 30 g (1 oz) sliced almonds
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp parsley
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pat the trout very dry, especially the skin.
- Toast the sliced almonds in a dry skillet over medium heat for 2 minutes, stirring often, until golden.
- Brush the fillets lightly with olive oil and season the flesh side.
- Heat a griddle over medium-high heat (200°C / 400°F) with a little oil.
- Lay the fillets skin side down and press with a spatula for 30 seconds so they don't curl.
- Cook for 3 minutes without moving until the skin is crisp and golden.
- Turn carefully and cook 2 minutes more until the fish flakes easily.
- Plate skin side up, squeeze over some lemon and sprinkle with the almonds and parsley.
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