Trout meunière with toasted almonds

In this video, we learn how to cook rainbow trout in the French meunière style – a specialty of Normandy,  finished with a sprinkling of toasted almond flakes.

The meunière technique is usually applied with sole, but can also be achieved with trout. It consists of coating the fish with flour before pan-frying. The flour coating creates a layer of crispy skin, perfectly cooking the fish from the inside. Once cooked, the fish is garnished with lemon juice and brown butter.

For ingredients and written instructions, click here. To view the original video, click here.

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