Pan Seared Trout

Preparation

Known as “Forelle Müllerin" (miller’s trout), this is a classic German fish dish which celebrates the delicate flavor of the freshwater trout in combination with almonds and melted butter. The trout is lightly coated in flour and pan-fried in butter until golden brown. It is traditionally served with simple boiled potatoes tossed in butter and with some parsley.

1. Prepare the trout. Preheat the oven to 150°C fan.
2. Dry the trout with kitchen paper. Fill the cavity of each trout with half a garlic clove and 2 sprigs of thyme, then squeeze a bit of lemon juice inside each cavity. Season the trout on the inside and outside with salt and pepper.
3. Put the flour onto a large plate and toss the trout in it, so that they are covered in flour all over.
4. Heat the clarified butter in a HexClad 30cm Hybrid Fry Pan. Fry the trout for a few minutes on each side over a medium heat until browned, about 7 minutes per side.
5. Once browned, put the pan with the trout in the preheated oven for 15 minutes, for the trout to cook through.
6. Meanwhile, cook the potatoes in a HexClad 3 Litre Hybrid Deep Sauté Pan, cover with water by at least 1 inch and add a tablespoon of salt. Cover with a lid and bring to the boil over medium-high heat, then boil for approx. 10 minutes until the potatoes are cooked through.
7. Drain, put potatoes back in the pot, add the butter and chopped parsley and season with salt and pepper. Cover with the lid until serving.
8. Make the almond butter sauce. Just before the trout have finished cooking in the oven, melt the butter in a HexClad 20 cm Hybrid Pan and fry the almond flakes for a few minutes over a medium heat until they are golden and the butter browned. Season with a bit of salt.
9. Check that the trout are done - the flesh should flake easily with a fork. Put onto 2 serving plates (or take apart and divide into 4 smaller portions). Spoon the butter and the almonds over each portion and serve with potatoes and a lemon wedge.