A delightful twist on the classic Trout Amandine, this recipe features a crispy almond crust and a zesty lemon butter sauce.
Season the trout fillets with salt and pepper on both sides.
Seasoning the trout beforehand allows the flavors to penetrate the fish.
In a shallow bowl, whisk together the eggs and milk.
Ensure the egg mixture is well combined for an even coating.
Dredge the trout fillets in flour, then dip them in the egg mixture, and finally coat them with sliced almonds.
Press the almonds gently onto the fillets to ensure they stick well.
Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Use medium heat to prevent the butter from burning.
Cook the trout fillets for 4-5 minutes on each side until golden brown and cooked through.
Flip the fillets carefully to keep the almond crust intact.
In a small skillet, melt the remaining butter and stir in the lemon juice and parsley.
Add the lemon juice off the heat to maintain its fresh flavor.
Serve the trout fillets on a platter and drizzle with the lemon butter sauce.
Garnish with additional parsley for a fresh touch.
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