Trout in Almonds with Garlic Butter - photo 1
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Trout in Almonds with Garlic Butter

Pikantne Valentine's Day Main dishes 45 min Medium 14 wyświetleń ~28.24 PLN - (0)
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Description

Delicate trout fillets coated in crunchy almond flakes, served with aromatic garlic butter with a hint of lemon and fresh parsley. This elegant yet simple dish comes from European cuisine and is perfect for a romantic Valentine's dinner — it's light, visually impressive (golden crust and glistening butter), and rich in flavors: the nutty sweetness of almonds, buttery depth, and distinct fresh notes of garlic and lemon. Serve with delicate sides, such as celery puree, young potatoes with dill, or a light arugula salad. The dish pairs well with white wine (e.g., Sauvignon Blanc) and creates the impression of a carefully prepared, festive meal.

Ingredients (12)

Servings:
2
  • Trout fillet (with skin) 280 g
  • Butter 80 g
  • Almond flakes 60 g
  • Garlic 3 ząbki
  • Wheat flour 40 g
  • Olive oil 15 ml
  • Lemon juice 60 ml
  • Fresh parsley (chopped) 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Capers 20 g
  • Fresh thyme (optional) 5 g
💰 Szacowany koszt dania: ~28.24 PLN (14.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the fillets out of the fridge 15 minutes before cooking so they are not cold — this will ensure even baking/frying. Preheat the oven to 200°C (top-bottom). Prepare all the tools: a cast iron or non-stick skillet with a diameter of 26-28 cm, a small bowl, 2 flat plates or containers for breading, as well as a cutting board and paper towels.

Ingredients: Trout fillet (with skin)
Use a convection oven if you have one — then set the temperature to 190°C. If the pan is not oven-safe, use a baking dish to finish in the oven.

Garlic butter

2

Prepare the garlic butter: cut the butter into pieces and place it in a small saucepan or sauceboat. Peel the garlic and finely chop it with a knife or press it through a garlic press. Add the chopped garlic and lemon juice (squeezed from 1 lemon) to the saucepan. Melt the butter over low heat — do not let it boil. Heat for 1-2 minutes until the garlic starts to smell, but does not brown. Add the chopped parsley and mix. Remove from heat and set aside covered.

Ingredients: Butter, Garlic, Lemon juice, Fresh parsley (chopped)
Use a small saucepan with a thick bottom or a metal sauceboat. Heat the butter over low heat — too high a temperature will cause the fat to separate or the garlic to burn, resulting in a bitter taste. If you want to achieve a very delicate aroma, add the garlic only at the end of the heating (the last 30 seconds).

Almond coating

3

Pour a small amount (without fat) onto a dry skillet and heat over medium heat. Add the almond flakes and toast for 2-4 minutes, stirring with a wooden spatula every few seconds, until they turn golden and a nutty aroma begins to rise. Be careful — the flakes darken quickly. Remove from heat and set aside to cool. Once cooled, finely chop part of them (you can leave some in larger flakes for texture). In a bowl, mix the toasted and chopped almonds with the flour and a pinch of salt and pepper.

Ingredients: Almond flakes, Wheat flour, Salt, Ground black pepper
Use a dry non-stick or cast iron skillet. If the almonds start to squeak or smoke, the heat is too high — immediately remove the skillet. Chop with a knife on a board so that the coating adheres better to the fish.

Preparing the fillet

4

Pat the fillets dry with a paper towel on both sides. If there are scales on the skin, gently remove them with a knife along the skin. Lightly salt the side that will be breaded (flesh) and the skin — use a total of about 3 g of salt. Sprinkle with a bit of pepper. Lightly drizzle olive oil on the skin and the breaded side (about 1 tablespoon spread evenly), this will help the coating stick and achieve a golden crust.

Ingredients: Trout fillet (with skin), Olive oil, Salt, Ground black pepper
Use paper towels to thoroughly dry — wet skin will not become crispy. If the fillet has bones, remove them with fish tweezers.

Breading

5

Spread the prepared almond-flour mixture on a flat plate. Place the fillet with the side to be breaded (meat) on the plate and gently but firmly press the almond mixture so that it adheres to the surface. Make sure the breading evenly covers the meat; gently shake off any excess. Do not bread the skin — the breading should be on the top (meaty) side of the fillet.

Ingredients: Almond flakes, Trout fillet (with skin)
Gently press with your fingers, do not rub sideways. If the coating does not stick, lightly moisten the meat with a thin layer of oil before pressing.

Frying

6

Heat a skillet over medium-high heat. Pour in olive oil (if needed, add 10 g of butter from the prepared butter to enhance flavor and help with browning). When the fat is hot (a drop of water sizzles), place the fillets first with the breaded side (almonds) down. Fry for 2-3 minutes without moving, until the coating is golden brown. Then gently flip the fillet onto the skin side and fry for 1.5-2 minutes, until the skin is nicely browned and crispy. The goal is a short, strong color increase; further cooking will be done in the oven.

Ingredients: Olive oil, Trout fillet (with skin), Butter
Use a spatula with a thin edge or two turners to avoid damaging the coating. If the pan is smoking a lot, reduce the heat. Do not pierce the fillet with a fork — it will lose its juices.

Finishing in the oven

7

After the initial searing, transfer the skillet to the preheated oven (200°C). If your skillet is not oven-safe, transfer the fillets to a baking dish with the crust side up. Bake for 6-8 minutes (for a fillet about 2-3 cm thick) — the fish is ready when the flesh is opaque, easily flakes with a fork, and the internal temperature is around 55-60°C. Do not bake too long to prevent the flesh from becoming dry.

Ingredients: Trout fillet (with skin)
Use a kitchen thermometer if you have one — it's the most reliable way to assess the doneness. If the fillets are thicker, add 1-2 minutes. After removing from the oven, the fish will continue to cook for a little while (the so-called carry-over).

Finishing

8

Remove the pan from the oven and immediately spoon the prepared garlic butter over the fillets — spread it evenly over the coating and skin. Let the fillets rest for 1-2 minutes to allow the juices to settle. If you are using capers, gently sprinkle them over the fillets just before serving; you can also add a few sprigs of fresh thyme as a garnish.

Ingredients: Butter, Fresh parsley (chopped), Capers, Fresh thyme (optional)
Drizzling melted butter over the hot fillets will bring out the aroma of garlic and lemon. Do not pour cold butter directly from the fridge — use butter that has already been melted and prepared in advance.

Serving

9

On a heated plate, place the chosen toppings (puree, young potatoes, arugula). In the center of the plate, lay the fillet with the almond side facing up. Drizzle with an additional tablespoon of the remaining garlic butter, sprinkle with fresh parsley, and optionally arrange a few capers and a sprig of thyme. Serve immediately. For aesthetics, you can place a thin slice of lemon next to the fillet.

Ingredients: Trout fillet (with skin), Butter, Fresh parsley (chopped), Lemon juice, Capers, Fresh thyme (optional)
Serve hot — the crispy coating loses its texture more quickly when it cools down for a long time. Use wide, flat plates to make the presentation look elegant.

Cleaning and storage

10

Leftovers can be cooled to room temperature for a maximum of 30 minutes, then transferred to an airtight container and stored in the refrigerator. It is best to eat within 24 hours. For reheating, use a short time in the oven at 150°C for 5-7 minutes to avoid drying out the fish; microwaving is not recommended (it ruins the texture of the coating).

Ingredients: Trout fillet (with skin), Butter, Almond flakes
If you plan to store without the coating (e.g. separately), keep the almonds separate - they will retain their crunch. Remember that the butter will harden in the fridge; before serving, gently warm it up and drizzle it over the fish.

Fun Fact

💡

Almonds as an addition to fish have a long tradition in Mediterranean cuisines — they add crunch and a nutty note without overpowering the delicate flavor of the fish. Trout was a popular court dish in Europe, valued for its tender meat.

Best for

romantyczna kolacja Walentynki kolacja świąteczna specjalne okazje

Tips

🍽️ Serving

Serve immediately to keep the coating crispy. A light arugula and citrus salad, celery puree, or small young potatoes pair well with the dish. Serving on warm plates will extend the time the dish remains perfect.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. Reheat in the oven at 150°C for a few minutes – do not use the microwave. Almonds lose their crunch after cooling; if you want to maintain the texture, store the fillets and almonds separately.

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