Trout Meunière Amandine

Ingredients

• 24 ounces trout fillets, skin-on – patted dry
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 0.5 cup all-purpose flour – for dredging
• 1 tablespoon vegetable oil – for frying
• 2 tablespoons unsalted butter – for frying
• 6 tablespoons unsalted butter – for sauce
• 0.5 cup sliced almonds
• 2 tablespoons lemon juice – freshly squeezed
• 1 teaspoon worcestershire sauce
• 2 tablespoons flat-leaf parsley – finely chopped
• lemon wedges – for serving

Instructions

1. Pat the trout fillets dry. Season on both sides with the kosher salt and black pepper.
2. Place the flour in a shallow dish. Dredge each fillet lightly in flour, shaking off excess; set on a rack or plate.
3. Heat a 12-inch skillet over medium heat. Add the vegetable oil and 2 tablespoons unsalted butter; when the butter foams, add the trout fillets skin-side down.
4. Cook until the skin is crisp and the edges turn opaque, 3–4 minutes. Flip and cook until just opaque and flakes easily, 2–3 minutes more. Transfer fillets to warm plates. Wipe out the skillet.
5. Return the skillet to medium heat and add 6 tablespoons unsalted butter. Cook, swirling, until the butter turns deep golden brown and smells nutty, 3–5 minutes.
6. Stir in the sliced almonds and toast in the butter until lightly golden, 1–2 minutes. Remove from heat; stir in the lemon juice and Worcestershire sauce (it will sizzle), then the parsley.
7. Spoon the almond brown-butter sauce over the trout. Serve immediately with lemon wedges.