Trout with Almond Brown Butter
Ever heard of Le Bernardin, New York City’s famed three-starred Michel, (and four-starred New York Times) restaurant devoted to fish? Or how about Le Bernardin’s chef Eric Ripert, who also hosts PBS’s Avec Eric cooking show? If so, you’ll understand just how well-schooled in pescatarian cooking Chris Courtright is. He shared his recipe for trout with almond brown butter with us, and we're delighted.
- 2 trout fillets (Chris used Ruby Red Rainbow Trout from Burritt’s Fresh Markets in Traverse City when he made it for us)
- 6 tablespoons unsalted butter cut into pieces
- 1 lemon, juiced
- Almonds toasted golden brown in the oven
- Salt & pepper to taste 2
- tablespoons grape seed oil