Classic, of course, but still very much appreciated.
In a skillet, toast the almonds, stirring regularly, and stop cooking as soon as they are golden. Transfer them to a plate (otherwise, they will continue to brown in the skillet) and set aside.
Heat the butter in the pan with a drizzle of peanut oil - Lightly flour the trout - Once the butter is hot, brown the trout on both sides while spooning the cooking juices over it.
Place in a hot oven (400/450°F) to finish cooking (bake for 5 to 10 minutes depending on the thickness of the fish).
Discard the cooking fats, return the skillet to the heat and deglaze with Champagne, stirring well - reduce until thickened. Add the fresh cream, reduce a little (the sauce should remain smooth and creamy).
To finish, when the sauce is creamy, stop the cooking, add the sliced almonds, a splash of almond oil to enhance the sauce, and a splash of lemon juice to add acidity (not too much to avoid over-acidifying it). Adjust the seasoning and pour over the trout - serve hot.
0 servings
2
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