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Whole trout with brown butter & almonds


  • Heat a little oil and a knob of butter in a very large heavy-bottomed pan until melted.
  • Turn down the heat and cook the lightly floured and seasoned fish for about 4 mins each side, squeezing with lemon juice once sealed. Remove and place on individual plates.
  • Strain the oil from the pan and heat a little fresh oil with another knob of butter. Add the almonds and a little more lemon juice. Stir well and gently cook until coloured, adding the parsley at the end.
  • Then pour the sauce over the fish and serve with a simple salad on the side.


  • olive oil
  • 2 knobs butter
  • 2 whole trout
  • plain flour
  • sea salt & freshly ground pepper
  • 1 lemon
  • a handful of flaked almonds
  • 2 heaped tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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