Main meal
Trout with almond brown butter
The classic trout treatment, and the only difficult part is knowing when to stop browning the butter — about thirty seconds before you think.
2gnet carbs
37gfat
33gprotein
473kcal
Per serving20 minServes 2
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Ingredients
For the whole dish · serves 2
- Trout fillets11 oz
- Sliced almonds1 oz
- Lemon½
- Flat-leaf parsleya small handful, chopped
- Butter1¾ oz
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Cucumber, tomato and olive salad
+5g net · 130 kcal · 10 min · together 7g net, 603 kcal
Method
6 steps · 20 minutes
- Salt the trout on both sides and leave it while you toast the almonds.
- Toast the sliced almonds in a dry pan over medium heat for 2 minutes, moving them constantly, until they smell nutty. Tip them out — they will burn in the butter otherwise.
- Fry the fillets skin-side down in half the butter for 3 minutes, then turn and give them 1 minute more.
- Lift the fish onto warm plates and wipe the pan out.
- Melt the remaining butter and keep it moving. Watch for the foam to subside and the solids at the base to turn hazelnut brown — about 90 seconds, and it burns in the next thirty.
- Off the heat, add the almonds, the parsley and a squeeze of lemon, then pour the lot over the fish while it is still fizzing.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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