Grauburgunder trocken

Ingredients

• 4 piecesTrout fillets with skin
• 80 gButter
• 50 gSliced almonds
• 1 pieceOrganic lemon
• 0,5 bunchFlat-leaf parsley
• 3 tbspAll-purpose flour
• 2 tbspOlive oil
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Rinse the trout fillets thoroughly under cold water, pat dry with paper towels, and season both sides with salt and pepper.
2. 2Lightly dredge the skin side of the fillets in flour and gently shake off any excess to ensure an even crust when frying.
3. 3Heat the olive oil in a non-stick pan and sear the fish fillets, skin side down first, for about 3 to 4 minutes over medium heat until crispy.
4. 4Carefully turn the fillets and cook for another 1 to 2 minutes until done, then remove from the pan and keep warm.
5. 5In a clean pan, melt the butter over medium heat and toast the almond slices, stirring constantly, until golden brown.
6. 6Once the almonds are fragrant, stir the finely chopped parsley and a squeeze of fresh lemon juice into the butter.
7. 7Arrange the trout fillets on plates, drizzle the hot almond butter directly over them, and serve immediately.