A Rich & Delicious French Classic known as “La Truite aux Amandes” (Trout & Almonds) Delicious and super quick, ready in 10 minutes, one pan job, three ingredients.
Creme Fraiche ( No affiliation.. But French Yoplait brand will not split.. ),
Ground nut oil,
Seasoning.
Method
1
Begin by tossing & toasting a big handful of sliced Almonds in a very hot pan. Toasted not cremated so mind that pan and keep tossing around until a nice Brown. Remove from the heat and spread on a baking tray to allow almonds to keep on drying while cooling down.
2
Return the pan to the heat, warm sufficiently, grease with very little groundnut oil add your pre-seasoned trout fillets portion skin side down.
3
Cook the fish according to thickness, a simple rule of thumb is to get the fish cooked 1 cm all around before flipping around to finish cooking the fleshy side.
4
Reduce heat to low, add your Creme Fraiche and almonds reserving a few for a final garnish. Baste the fillets with the sauce while reducing to thicker but a still runny consistency.
5
Serve with either boiled Rice or Pasta.
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