Trout with nut butter, sherry vinaigrette and smoked almonds

Name: trout with nut butter, sherry vinaigrette and smoked almonds
Total time: 25 min
Yield: 4
Ingredients: 4 trout; 6 tablespoon flour; 1 lemon; 300 gram butter; 4 tablespoon smoked almonds; 1 bag arugula; 20 ml sherry vinegar; 60 gram peanut oil; 10 gram smooth mustard

1 bag arugula
20 ml sherry vinegar
60 gram peanut oil
10 gram smooth mustard

Directions

Heat 5/6 of the butter in a saucepan over medium heat and then scoop off the foam.
Then slowly heat on low heat until the butter turns light brown, or measure the temperature with a thermometer: 165 ° C.
Keep it warm to use until very low heat or let it cool down and warm up before use.
(The butter is too much, but can be kept for a week in the refrigerator, also nice to prepare desserts).
Mix the vinegar, oil, mustard into a vinaigrette with the blender or hand blender.
Taste and season with salt.
Chop the almonds coarsely.
Rinse the trout and pat dry with kitchen paper.
Sprinkle them with lemon juice and salt, then leave them for 5 minutes.
Dust in a large container with plenty of flour, beat the excess flour off.
Heat the rest of the butter in a large non-stick pan (or 2 pans) over a high heat until it is buzzing.
Fry the fish in a medium heat for 5 minutes per side.
Grate the lemon and then press it out.
Add the lemon zest and juice to the butter and spoon the butter over the fish regularly.
Make the arugula with some vinaigrette.
Serve the fish with the warm nut butter, rocket and almonds.
Tasty with boiled potatoes.