Austrian Baked Trout with Brown Butter and Almonds

About This Recipe

Trout from Austria's clear Alpine streams and lakes has long been prized for its delicate flavor, and this baked preparation finishes the fish with a classic Austrian technique — beurre noisette, browned butter cooked just past melted until it turns a deep golden-brown and smells distinctly nutty, poured over the fish along with toasted almonds for crunch. It's a departure from the more traditional forelle blau (poached blue trout) in favor of baking, but keeps the emphasis on simple, quality ingredients that let the fish itself remain the focus. The technique that matters most is watching the butter closely as it browns — the window between properly nutty brown butter and burnt, bitter butter is only a matter of seconds, and it needs to be poured over the fish the moment it reaches the right color and aroma. Toasting the almonds separately beforehand, rather than in the same butter, ensures they crisp evenly without burning alongside the butter. Served with boiled new potatoes and a simple green salad, this dish reflects the classic Austrian and broader Alpine approach to freshwater fish cookery, prized for its technique-driven simplicity.

Ingredients

Serves 4

• 2whole trout(about 400g each, cleaned)
• 1 tspfine sea salt
• 0.25 tspwhite pepper
• 1lemon(sliced, plus extra for serving)
• 2 tbspolive oil
• 6 tbspbutter
• 0.33 cupsliced almonds(toasted)
• 2 tbspfresh parsley(chopped)

Instructions

1. 1

   Season the fish

   Season the trout inside and out with salt and pepper. Stuff the cavity with lemon slices and rub olive oil over the skin.

2. 2

   Bake

   Place on a lined tray and bake at 200°C (400°F) for 20-22 minutes until the flesh flakes easily.

3. 3

   Toast the almonds

   While the fish bakes, toast almonds in a dry pan over medium heat for 2-3 minutes until golden. Set aside.

4. 4

   Brown the butter

   Melt butter in a small pan over medium heat, swirling occasionally, until it turns a deep golden-brown and smells nutty, about 4-5 minutes.

   Watch closely — brown butter goes from perfectly nutty to burnt and bitter within seconds; pull it as soon as it's a deep golden color.

5. 5

   Finish and serve

   Pour the hot brown butter over the baked fish, scatter with toasted almonds and parsley, and serve with lemon wedges.

Variations

• •

  Use hazelnuts instead of almonds for a different, equally Alpine-appropriate crunch.

• •

  Add capers to the brown butter for a briny contrast.

• •

  Use trout fillets instead of whole fish for a faster, easier weeknight version.

Storage

Best eaten fresh. Refrigerate leftovers up to 1 day and eat cold, as reheating tends to dry out the delicate fish further.

Frequently Asked Questions