Trout

Trout almondine is a classic for a reason, and the cucumber here is the unexpected twist that makes this version special.

Whole cleaned trout sautee gently in oil for 3 minutes per side. Once flipped, butter goes into the pan and the heat comes up until it foams. Cucumber half-moons and slivered almonds hit the foaming butter and cook together until the almonds just start to turn golden.

That browned butter is doing the heavy lifting on flavor. The milk solids in the butter toast and turn nutty, creating a sauce that coats the fish, cucumber, and almonds all at once.

Pull the pan off the heat the moment the almonds start to color. They go from golden to burnt in seconds, and burnt almonds taste acrid.

Kitchen Tips

• Scoop out the cucumber seeds before slicing. Seeds add moisture that steams instead of sautees, making the cucumber soggy.
• Cut the cucumber into slim half-moons, about ¼-inch thick. Too thick and they won’t cook through. Too thin and they fall apart.
• Use the biggest pan you have so all four trout fit in a single layer. Overlapping fish steams instead of searing.
• Serve on warm plates as the recipe suggests. Browned butter solidifies on cold plates.

Variations

• Add a squeeze of lemon juice to the pan right after removing from heat for a bright, acidic finish.
• Use trout fillets instead of whole fish for easier eating and faster cooking.
• Swap almonds for hazelnuts for a richer, earthier nut flavor.