Trout with Almonds

Pat the trout completely dry inside and out with kitchen paper. Season the cavity and skin of each fish generously with salt and pepper. Spread the flour on a large plate and dredge each trout lightly on both sides, shaking off any excess.

Heat 1 tablespoon of oil and 20g of the butter in a large heavy skillet over medium-high heat until the butter melts and the foam begins to subside. Cook two trout for 4 minutes until the skin is golden, then flip and cook for a further 4 minutes, or until a thermometer inserted into the thickest part of the back reads at least 63°C. Transfer to a warm plate and tent loosely with foil. Wipe the pan, then repeat with the remaining oil, 20g butter and two trout.

Wipe the pan clean, place it back over medium heat, add the remaining 80g butter, and cook, swirling constantly, until the foam subsides and the butter turns a deep amber-brown with a nutty aroma, 3–4 minutes — watch closely as it can burn quickly.

Add the flaked almonds to the brown butter and cook, stirring, for 90 seconds until golden and fragrant.

Remove the pan from the heat and stir in the lemon juice and lemon zest, standing back as it will sputter. Add the parsley and stir to combine.

Spoon the almond brown-butter sauce generously over each trout and serve immediately with lemon rounds alongside.