AI-generated image
Trucha a la manteca
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
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Rhode Island clam cakes
At beach shacks along Narragansett Bay and in Galilee, clam cakes are bought by the paper bag, half a dozen at a time, to dunk in a cup of clear clam chowder. They are not patties but craggy, golden fritters, crisp outside and soft inside, studded with chopped quahog clams. Chef's tip: use the clam juice as part of the liquid; it puts the sea flavour into every bite of batter.
American
Southern fried catfish
Fried catfish is the Friday night fish-fry and Delta church supper of Mississippi and Arkansas, where much of America's catfish is farmed. Fillets are soaked in seasoned milk or buttermilk, rolled in cornmeal and fried until the crust crackles and the mild, sweet fish inside flakes apart. Serve with hushpuppies, slaw and lemon. Chef's tip: cut thick fillets in half lengthways so they cook in the same time as the crust browns.
Lemon garlic baked salmon
The easiest way to cook salmon perfectly: a hot oven, a quick lemon-garlic butter and 12 minutes. Serve with new potatoes and greens, or flake it over rice.
