A Quick and Classic Recipe For Truite Aux Amandes - The Gloss Magazine

A Quick and Classic Recipe For Truite Aux Amandes

Take a break from turkey and enjoy Trish Deseine’s quick and classic recipe for deliciously crispy trout. Prepared using her NEFF appliances.

“This year after the festivities I’m taking a decidedly middle ground between full-on winter comfort and a virtuous culinary lightening-up. I’m steering away from meat and poultry completely and the textures I want are mostly soft and creamy. Cooking times and effort need to be reasonable, if not entirely minimal, after all the Christmas toil, and most of all, I require my flavours to be brighter and bolder than ever.” @trishdeseineencore @neffhomeie


A quick, classic way to enjoy whole trout. Just keep an eye on the butter to make sure you serve it brown and not burned!

For 4
5 minutes preparation
20 minutes cooking

4 trout, approximately 250g each
Salt and pepper
Olive oil
2 tbsp flour
60g butter
60-70g flaked almonds
1 spoonful of crème fraiche
1 lemon

Dry the trout and then season them with salt and pepper inside and out.
Cut the skin in several places then brush them lightly with oil and dredge them in flour.
Cook the trout on the grill (or in the pan) for 5-6 minutes on each side with some of the butter, keeping an eye on them so they don’t overcook. Remove them from the pan and reserve on a warm dish.
Wipe the pan then melt the remaining butter until it’s bubbling. Add the almonds and brown together for 2 minutes, stirring and spooning the butter through them constantly.
Spread the almonds over the warm trout, season with salt and pepper and serve.

Trish’s Neff Induction Hob www.neff-home.com/ie

Trish’s table settings may feature Stable of Ireland napkins and tablecloth, serving ware from Nicholas Mosse and  Newbridge Silverware Bead Cutlery. The shoot also features a painterly herringbone throw and a Donegal tweed cushion from Magee 1866 and Foxford Home.

Photography by @franckschmitt_photographe.


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