📝 About This Recipe
Transport your palate to a classic French bistro with this elegant, keto-friendly rendition of Trout Almondine. This dish features delicate, flaky freshwater trout pan-seared to perfection and smothered in a luxurious brown butter sauce infused with lemon and crunchy toasted almonds. By swapping traditional flour for a light dusting of almond flour, we preserve that iconic golden crust while keeping the net carbs remarkably low.
🥗 Ingredients
The Fish
- 2 pieces Rainbow Trout Fillets (approx. 6-8 oz each, skin-on)
- 1/4 cups Super-fine Almond Flour (for a light, keto-friendly dusting)
- 1/2 teaspoons Sea Salt (plus more to taste)
- 1/4 teaspoons Freshly Ground Black Pepper (to taste)
- 1 tablespoons Avocado Oil (for high-heat searing)
The Almondine Sauce
- 4 tablespoons Unsalted Grass-Fed Butter (cold, cut into cubes)
- 1/3 cups Sliced Almonds (blanched or Marcona style)
- 1 tablespoons Fresh Lemon Juice (about half a medium lemon)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoons Lemon Zest (finely grated)
- 1 teaspoons Capers (drained and rinsed (optional for a salty pop))
👨🍳 Instructions
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1
Pat the trout fillets thoroughly dry with paper towels on both sides. Moisture is the enemy of a crisp skin, so ensure they are bone-dry.
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2
In a shallow dish, combine the almond flour, sea salt, and black pepper. Mix well with a fork to distribute the seasoning.
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3
Lightly press the flesh side (not the skin side) of each trout fillet into the almond flour mixture. Shake off any excess; you want a translucent, whisper-thin coating.
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4
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the avocado oil and swirl to coat the pan until the oil is shimmering but not smoking.
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5
Place the trout fillets in the pan, skin-side down. Use a spatula to press down gently for 10 seconds to prevent the fish from curling.
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6
Sear the skin side for 3-4 minutes until the skin is crispy and golden. Carefully flip the fillets using a fish spatula.
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7
Cook the flesh side for just 1-2 minutes until the almond flour is golden and the fish is opaque and flakes easily. Remove the trout to a warm plate and tent loosely with foil.
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8
Wipe the skillet clean with a paper towel and return it to medium heat. Add the cubed butter.
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9
Allow the butter to melt and begin to foam. Once the foaming subsides, add the sliced almonds to the pan.
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10
Stir the almonds constantly for 2-3 minutes. Watch closely as the butter turns a nutty golden brown and the almonds toast to a matching hue.
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11
Immediately remove the pan from the heat to prevent burning. Stir in the lemon juice, lemon zest, and capers (if using). The sauce will sizzle and emulsify.
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12
Stir in the fresh parsley, which will brighten the sauce and add a burst of color.
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13
Pour the hot almond-butter sauce generously over the trout fillets. Serve immediately while the almonds are still crunchy.
💡 Chef's Tips
Always use a 'fish spatula'—its thin, flexible edge allows you to flip delicate trout without breaking the fillets. Don't walk away from the butter; the transition from 'browned' to 'burnt' happens in seconds. If you don't have almond flour, you can skip the dredging entirely for a 'naked' sear, but the flour helps the sauce cling to the fish. For the best keto profile, ensure your butter is grass-fed for higher Omega-3 content and better flavor depth. If your trout fillets are particularly thick, add an extra minute to the skin-side cooking time.
🍽️ Serving Suggestions
Pair with buttery sautéed green beans or 'haricots verts' for a truly classic French presentation. Serve alongside a mound of cauliflower rice to soak up the extra lemon-butter sauce. A crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Water with lime complements the richness of the butter. Start the meal with a simple arugula salad dressed in a light vinaigrette to cut through the decadence of the almonds.