Arnaud's-style Trout Amandine

  • 6 trout fillets with skin (4 to 6 oz each)
  • 1 1/2 cups all-purpose flour
  • 12 Tbsp butter, divided (no substitutes)
  • 1 Tbsp fresh lemon juice
  • 1 1/2 cups sliced almonds, toasted
  • 6 lemon wedges image placeholder

Heat oven to 250° F.

Dip each fillet in flour, shaking off excess. Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes. Turn and cook 2 to 3 minutes more, until golden brown. Transfer fillets to a platter; keep warm in oven. Wipe out skillet. Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets.

Meanwhile, melt remaining 6 tablespoons butter in a small saucepan over medium heat. Stir in lemon juice. Spoon almonds then butter sauce over each fillet. Serve with lemon wedges.

Makes 6