Spanish Trout with Almond Brown Butter | Trucha a la molinera

Thoroughly rinse the cleaned trout inside and out with cold water, then pat completely dry with paper towels. Season both outside and inside the cavity with 1 tsp fine salt and 1 pinch ground black pepper.

Lightly dredge the fish in the 2 tbsp plain flour, gently shaking off any excess so they develop an even, crispy crust when fried.

Heat 2 tbsp extra virgin olive oil and 20 g butter in a large skillet over medium-high heat. Place the floured trout in the pan and fry for about 5-6 minutes per side, until the skin is golden brown and crispy, and the flesh is cooked through and tender. Carefully lift the fish out and transfer them to a warmed serving dish.