Recipe: Trout Fillets with Almonds

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

2- Drain them, in the same sauté pan pour a spoonful of olive oil and 30g of butter then roast them on all sides, salt then remove from heat by covering your preparation.

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

4- In a large 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, flip and cook for 1 minute on the flesh side, salt and pepper, remove the pan, transfer your trout fillets to a plate, then put your sauté pan back on the heat and quickly sauté your almonds which should remain blonde.

5- Then, 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 rarely flour fish fillets nowadays, yet in this recipe I wanted the skins to be crispy and that is why I did it this way.