Trout meunière with almonds

Rinse the trout and gently brush off the slime coating.

Scrape out the black blood clots with a knife so the fish is clean.

Pat the fish really dry with a towel so it is not slippery to handle.

With kitchen scissors, trim off all the fins and the tail; reserve the fish on a plate in the fridge.

Chop the parsley with a rocking, hacking motion, hand on top of the knife, until fine but not too fine; reserve in a bowl.

Juice one lemon.

Peel the second lemon to the flesh: cut off the bottom (and top) to make a flat base, then cut around to remove all the skin; reserve to slice at the end.

Coat the trout in one or two tablespoons of flour, rolling it all over, then tap off the excess to leave a thin layer.

Heat a little oil and all the butter over medium heat, with plenty of fat, until it foams.

Season the trout with salt and pepper and lay it in the pan head to the left, belly towards the top of the pan.

Cook about four minutes on one side, without turning repeatedly; keep the heat high enough to colour but not so hot the butter burns. After a minute, spoon the butter over the fish.

Turn once with the spatula and cook another four minutes on the other side; turn the heat off and rest the fish.

In clean butter, colour a few flaked almonds quickly and make a hazelnut butter, melted to a light brown; never reuse the fishy butter from the pan. Turn the heat off when lightly browned.

Plate the trout belly towards the diner, head to the left; add a little white wine, then a little lemon juice.

Spoon over a generous amount of the hazelnut butter, a little parsley, and two or three slices of the peeled lemon.

Finish with the almonds on top for truite aux amandes.