Pan-fried Trout with browned butter and almonds
2 lbtrout, or a dark firm fleshed fish, 3/4 to 1 inch thick and about three inch square.
·montreal chicken seasoning
1/4 cap flour
·salt and pepper to taste
1/4 coil, olive, almond, grapeseed.
1/2 csliced almonds
·dash of tarragon and marjoram
How to Make Pan-fried Trout with browned butter and almonds
- I took the skin off the fish but if you would rather leave it on that's fine, just start the fish on the skin side when you begin to cook it. Cut the fish into palm sized pieces.
- After you have removed the skin, (and if you are not sure how to do that, there are probably good You tube videos to teach you how) sprinkle the fish on both sides with the Montreal chicken seasoning and let sit out for about 30 minutes as long as your kitchen is not too hot. If it is then keep it in the fridge.
- Lightly salt (the seasoning mix has salt)and pepper the fish and lightly dredge in flour. Bring your oil up to temp, it should be shimmering, but not smoking, and gently lay the fish in the pan. Cook for 4 or 6 minutes on each side. If the oil is hot enough the fish won't soak up too much oil. Put the cooked fish onto a paper towel lined cookie sheet and keep warm in the oven. Before you serve it take off the used paper towels and place on fresh ones. That helps get rid of some more of the oil.
- In another small pan put about half a stick of butter into the pan, and add the sliced almonds. Let the butter begin to brown, but be careful you don't burn the butter or the almonds.. watch very carefully. Throw in the herbs and serve over the fish.