TROUT AMANDINE (TROUT ALMONDINE)

RECIPE: Trout Amandine (Trout Almondine)
Adapted from “From Julia Child’s Kitchen,” Julia Child (Knopf, 1978) and williams-sonoma.com. Serves 1-2, easily multiplied.

Ingredients
1 whole trout, dressed, rinsed and dried, head removed, opened up and flat
6-8 plain Marcona almonds, roughly chopped
Sea or kosher salt and freshly ground black pepper, to taste
Flour, enough to lightly dust the fish, on a plate or platter
1/2 cup ghee or clarified butter, or a 50/50 mix of sunflower oil and softened unsalted butter
2 tablespoons unsalted butter, room temperature
The juice of 1/2 small lemon
6-8 salted capers, rinsed 2 times and squeezed lightly
2 tablespoons flat-leaf parsley, chopped fine
Lemon wedges for serving

Directions
Before cooking, assure that the trout is patted dry and sprinkle it on both sides with salt and pepper. In a large non-stick skillet over medium-low heat, toast the almonds, stirring frequently, until they slightly tan, 1-2 minutes only. Transfer to a plate and reserve.

Dust both sides of the trout with flour. Melt or pour about 1/8-inch fat into the pan and raise the heat to medium-high. When the fat is slightly shimmering, add the trout, skin side up and cook for 4-5 minutes, shaking the skillet 2-3 times. (The fat should be bubbling but not blackening.) Holding the tail with tongs, turn over the trout using a large spatula and cook it 4-5 minutes on the other side.

Transfer the trout to a large warmed plate or platter and keep warm. Wipe the skillet with a few paper towels and in it melt the 2 tablespoons butter. When it begins to foam, add the lemon juice, capers and parsley, stirring. Add the reserved chopped almonds and check for seasoning, adding more salt and pepper if needed.

Spoon the sauce over the cooked fish and serve immediately, lemon wedges to the side.