Nitrate & Nitrite Free Pan-Seared Trout with Brown Butter and Almonds
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Learn more →Ingredients
4 servings
- 4 fresh trout fillets (about 6 oz each), skin on
- 1 tsp fine sea salt
- 2 tbsp olive oil
For the brown butter sauce
- 4 tbsp unsalted butter, cut into tablespoon pieces
- ½ cup sliced almonds
- 1 tbsp apple cider vinegar
- 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- 1
Pat the trout fillets thoroughly dry with paper towels, then season the flesh side evenly with the sea salt.
- 2
Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately. Place the fillets skin-side down, pressing each one gently with a fish spatula for the first 30 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is deep golden and crisp and the flesh has turned opaque about three-quarters of the way up the sides.
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