✦ Featured
Le Chaudron recipe
Truite aux amandes
Trout with toasted almonds and brown butter
⏱ 20 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4whole trout, gutted250 g (9 oz) each
150 g (5 oz)sliced almonds
100 g (3½ oz)salted butter
80 g (3 oz)all-purpose flour
1lemon, cut into wedges
1bunch of flat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
- 4 whole trout, gutted 250 g (9 oz) each
- 150 g (5 oz) sliced almonds
- 100 g (3½ oz) salted butter
- 80 g (3 oz) all-purpose flour
- 1 lemon, cut into wedges
- 1 bunch of flat-leaf parsley, chopped
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Season the trout inside and out, then dredge in flour, tapping off the excess.
- Melt 60 g (2 oz) of salted butter in the large skillet over medium heat until it foams and starts to brown.
- Add the trout and cook for 5 minutes per side, turning them carefully with a spatula.
- Meanwhile, toast the sliced almonds in the small dry skillet for 3 minutes.
- Set the almonds aside and add the rest of the butter to the same hot pan.
- Let the butter turn nutty brown for 1 minute, watching so it doesn’t burn.
- Plate the trout, sprinkle with the almonds, spoon the brown butter over and serve with lemon.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.