Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

Trout almondine is a classic French dish made with trout fillets that are lightly coated in flour and then pan-fried in butter until crispy and golden brown. The trout is then topped with a sauce ...

Set aside. Drizzle both sides of trout fillets with half of olive oil and sprinkle with half of salt and pepper. Heat nonstick frying pan over medium-high heat; add trout and cook for 6 to 8 ...