Provence: Trout with Brown Butter and Almonds
Fried fish with almonds in a brown butter sauce is a popular French classic dish.
Brown butter sauce is a simple sauce which has one key ingredient, and that is butter. It is important not to burn the butter, so be sure that the pan is not too hot to start with.
- 220 gr butter
- 1 tblsp red wine vinegar
- 280 gr milk
- 2 tsp fresh lemon juice
- 2 eggs
- 200 gr plain flour
- 4 fish fillets (I used snapper, but any mild fish would be fine)
- Oil for frying
- 200 gr sliced almonds, toasted
- Salt and pepper to taste
- 1 tblsp chopped parsley
- Lemon wedges for serving
- Heat butter in a pan over medium heat and stir while sizzling, for about 2 or 3 minutes. Turn the heat down low and cook for about 20 minutes, by which time the butter will be a light brown colour without being burnt.
- Remove from heat; whisk in the vinegar and lemon juice and set sauce aside.
- In a shallow dish, whisk together eggs and milk. Put flour, with salt and pepper into another dish. Working one fillet at a time, dip fish into flour and then dip into egg mixture. Fry fish in a bit of olive oil until a golden colour, about 5-6 minutes, then drain on paper towel.
- Serve the fish with the sauce spooned over the top, sprinkle with toasted almonds, and garnish with chopped parsley.