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Trucha a la manteca
Trout with brown butter
Trucha a la manteca: Bariloche pan-fried lake trout with brown butter, lemon and toasted almonds
Restaurants on the shores of Nahuel Huapi, in Bariloche and Villa La Angostura, put rainbow trout from the cold Andean lakes on almost every menu, and this butter version is the one locals order most. Fillets are fried with crisp skin, then drenched in butter browned with flaked almonds and sharpened with lemon. Serve with boiled new potatoes and a green salad. Any trout or char works. People commonly start the fish in butter, which burns before the skin crisps; fry it in a film of oil and make the brown butter after. Chef's tip: dry the skin really well and dust it with rice flour; it gives a thin, glassy crust without any gluten.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 trout filletsskin on, about 160 g each, pin bones removed
- 1 tsp salt
- ¼ tsp white pepper
- 3 tbsp rice flour
- 2 tbsp sunflower oil
- 2 ½ oz butter
- 1 ⅜ oz flaked almonds
- 1 lemonjuiced
- 2 tbsp flat-leaf parsleychopped
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Method
0/6 doneStep 1: Pat 4 trout fillets very dry, season both sides with 1 tsp salt and ¼ tsp white pepper, then dust the skin side lightly with 3 tbsp rice flour, tapping off the excess.
Step 2: Heat 2 tbsp sunflower oil in a large non-stick or cast-iron frying pan over a medium-high heat until it shimmers. Lay the fillets in skin side down and press gently for 10 seconds so they don't curl.
1 minStep 3: Fry without moving until the skin is crisp and golden and the flesh has turned opaque two-thirds of the way up.
4 minStep 4: Turn and cook the flesh side until the fish is opaque throughout and flakes when pressed with a fork. Move to warm plates, skin side up.
2 minStep 5: Wipe out the pan, set it over a medium heat and add 2 ½ oz butter. When it foams, add 1 ⅜ oz flaked almonds and swirl until the butter smells nutty and turns hazelnut brown and the almonds are golden.
3 minStep 6: Off the heat, add 1 lemon juice (it will spit) and 2 tbsp flat-leaf parsley, swirl, and spoon the sauce straight over the trout. Serve at once.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 34 g
- Carbs
- 6 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trucha a la manteca take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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