Recipe: Trout Fillets with Almonds

1 In a sauté pan arrange your potatoes, cover with water, place your tea infuser inside, salt, cook for 12 minutes.

2 Drain them. In the same sauté pan pour a tablespoon of olive oil and 1.1 oz (30 g) of butter, then roast them on all sides, salt, then remove from heat and cover your preparation.

3 On your cutting board place your trout fillets flesh side facing you, salt, pepper, then quickly pass your fillets skin side on a plate filled with flour*.

4 In a large frying pan pour 1 tablespoon of olive oil and your remaining butter. When the color appears, place your fillets skin side down, brown for 1 minute, turn over and cook for 1 minute on the flesh side, salt and pepper. Remove the pan and transfer your trout fillets to a dish. Then put your sauté pan back on the heat and quickly toast your almonds which should remain blonde.

5 Now, quickly arrange your fillets on your hot plates, pour a little lemon juice, place your potatoes in the center and coat with your almonds browned in butter.

*We don't usually flour fish fillets these days, but in this recipe I wanted the skins to be crispy and that's why I did it this way.