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Gebratenes Forellenfilet mit schäumender Mandelbutter, Kapern und grünem Frühlingsgemüse auf einem weißen Teller, daneben ein Glas neuseeländischer Seifried Aotea Nelson Sauvignon Blanc

Pan-fried trout with almond butter, capers, and spring vegetables

A golden-brown trout fillet sautéed in foaming almond butter with capers, lemon, and fresh spring vegetables—a timeless spring classic of German cuisine. It pairs perfectly with a Seifried Aotea Nelson Sauvignon Blanc from New Zealand. Ready in under 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine German, Seasonal
Servings 2 people
Calories 580 kcal

Equipment

  • 1 Große beschichtete Pfanne oder Gusseisenpfanne
  • 1 Schneidebrett und Messer
  • 1 Kleine Stielpfanne für die Mandelbutter
  • 1 Pinzette zum Entgräten
  • Küchenpapier zum Abtupfen

Ingredients
  

  • 2 Trout fillets approx. 200 g, with skin, carefully deboned
  • 2 tablespoon of clarified butter or ghee for frying
  • Salt and freshly ground white pepper
  • 2 tablespoon of flour for dusting

For the almond butter:

  • 60 g Butter
  • 40 g Sliced almonds
  • 2 tablespoon of capers Glass capers, rinsed well
  • Juice of 1 lemon
  • 1 tablespoon of fresh flat-leaf parsley finely chopped

For the spring vegetables:

  • 150 g green asparagus broken woody ends
  • 100 g sugar snap peas
  • 100 g cherry tomatoes halved
  • 1 tablespoon of butter
  • Salt Pepper and 1 tsp lemon zest

Instructions
 

PREPARATION:

  • Pat the trout fillets dry with paper towels, season with salt and white pepper, and lightly dust the flesh side with flour. Shake off any excess flour.
  • Cut the green asparagus into pieces about 4 cm long, trim the sugar snap peas if necessary, and cut the cherry tomatoes in half.
  • Drain the capers on paper towels.

COOKING STEPS:

  • Prepare the spring vegetables: Melt the butter in a skillet over medium heat; cook the asparagus pieces and sugar snap peas for 3–4 minutes, stirring occasionally, until tender-crisp. Add the cherry tomatoes during the last 2 minutes; season with salt, pepper, and lemon zest. Keep warm.
  • For the trout, heat the clarified butter in a large skillet over medium-high heat. Place the trout fillets skin-side down and cook for 3–4 minutes, until the skin is golden brown and crispy. Carefully flip them over and cook the flesh side for another 1–2 minutes until done. Remove from the pan and keep warm.
  • To make the almond butter, melt the butter in a small saucepan over medium heat until it foams. Add the slivered almonds and toast them, stirring constantly, until they are golden brown and the butter smells nutty. Stir in the capers, immediately pour in the lemon juice—be careful, it will splatter—and remove the pan from the heat. Stir in the parsley.

SERVE:

  • Arrange the spring vegetables in the center of preheated plates.
  • Place the trout fillets on top, skin-side up.
  • Spoon the almond butter, along with the slivered almonds and capers, generously over the fish.
  • Serve immediately—the almond butter should still be frothy.

BEILAGEN:

  • New potatoes with butter and dill
  • Lemon wedges for squeezing
  • Crispy baguette

Nutrition

Calories: 580kcalCarbohydrates: 44gProtein: 14gFat: 38g
Keyword German fish dish, Pan-fried trout, Sauvignon Blanc with Trout, Spring Recipe, Trout with Almond Butter, Trout with capers, Wine from New Zealand
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