Trout, Almond Brown Butter & Green Beans

Name: Trout, Almond Brown Butter & Green Beans
Yield: 4 fish main courses
Ingredients: 700 g Trout fillets, portioned, pin-boned; 70 g Butter; 40 g Flaked almonds; 20 ml Lemon juice; 15 g Parsley, chopped; 400 g Green beans; 20 ml Olive oil; 3 g Salt

Crisp-skinned trout with toasted almonds, lemon brown butter and green beans.

Trout, Almond Brown Butter & Green Beans prepared as described in the recipe

Crisp-skinned trout with toasted almonds, lemon brown butter and green beans.

Written for 4 fish main courses

Cook this

Ingredients

Serves

Trout fillets, portioned, pin-boned700 g
Butter70 g
Flaked almonds40 g
Lemon juice20 ml
Parsley, chopped15 g
Green beans400 g
Olive oil20 ml
Salt3 g

Method

Blanch beans for 3 to 4 minutes and keep warm.
Toast almonds lightly in a dry pan. Melt butter in a small saucepan and cook until the milk solids turn hazelnut-brown; remove from heat immediately.
Pat trout dry and season. Pan-fry in oil skin-side down for 3 to 4 minutes, then turn and cook until 63°C at the centre.
Stir lemon, parsley and almonds into the warm brown butter. Plate trout with beans and spoon over the sauce.

Chef’s notes

Use the aroma and colour of the milk solids to judge brown butter; black solids taste bitter.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Best cooked at service. Keep raw fish refrigerated at 4°C or below and follow its use-by date. Refrigerate cooked leftovers promptly and use within 2 days.

Allergens and diet

Fish. Milk. Tree nuts.

Last refined · October 2026