Truite Amandine – Trout with almonds

By Peter Hanley

Truite amandine – trout with almonds

Today I set out to prepare some highly prized Pyrenean trout. I’m in the region known as the Bigorre, on the banks the Gave de Gavarnie river which I follow from it’s mountain source above the Cirque de Gavarnie, the beyond spectacular, magnificent, semi circular mile-high cliff-face which the poet Victor Hugo described as “an impossible and extraordinary object, a colosseum of nature”.

Today the local trout are being served with toasted almonds in a popular preparation known as “Truite Amandine” or “Truite aux Amandes”– Almond Trout. This delightfully straightforward recipe is basically a trout meunière with the addition of toasted sliced almonds.

INGREDIENTS (for two people)
2 trout
3 tablespoons of butter
1 tablespoon of oil
4 tablespoons slithered almonds
salt
flour
a lemon
chopped parsley

PROCEDURE
Cut off any fins on the trout. Season generously on both sides and give them light coating of flour. Over a medium to high flame, a knob of butter is melted with little oil to prevent burning. Four to five minutes each side is enough for fish this size. To check for doneness just insert the tip of a knife into the back, alongside the dorsal bones at the top: when done to perfection the flesh will just pull away from the bones, with just a very light resistance..

The trout are removed from the pan and placed in a warm spot. the pan is wiped clean with a paper towel, and two tablespoons of fresh butter are added. The almonds are lightly toasted, and when golden, a generous squeeze of lemon is added, and finally the chopped parsley is mixed in.

I do hope you’re inspired to give this simple, classic recipe a try, and to visit these mountains to sample the tremendous and varied local gastronomy.

Bon appétit et large soif. A bientôt!

This entry was posted in Fish-FRANCE

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