Pstrąg w Migdałach - Trout with Almonds

Rinse trout under cold running water inside and out, pat completely dry with paper towels.

Dry skin is essential for crispy exterior - take time to dry thoroughly.

Season trout inside and out generously with salt and freshly ground black pepper.

Place flour on large plate, season with pinch of salt and pepper.

Heat large skillet over medium-high heat, add 2 tablespoons olive oil and 20g butter.

When butter foams subsides and mixture is hot, dredge first two trout in flour.

Shake off excess flour, immediately place trout in hot pan skin-side down.

Press gently with spatula for first 30 seconds to ensure even contact with pan.

Cook without moving for 5-6 minutes until skin is golden brown and crispy.

Carefully flip trout using two spatulas to support fish and prevent breaking.

Cook second side for 4-5 minutes until fish is cooked through and flakes easily.

Traditional test: insert knife into thickest part - flesh should be opaque and flake apart.

Transfer cooked trout to warm serving platter, tent loosely with foil.

Repeat cooking process with remaining two trout, adding more oil and butter as needed.

Once all fish are cooked, wipe skillet clean with paper towel.

Add remaining 60g butter to clean skillet over medium heat.

When butter melts and starts to foam, add sliced almonds.

Stir almonds constantly for 3-4 minutes until golden brown and fragrant.

Watch carefully - almonds burn quickly once they start browning.

When almonds are perfectly golden, immediately squeeze juice of one lemon into pan.

Butter will bubble vigorously, stir to combine into light sauce.

Add generous handful of chopped fresh parsley, stir to wilt.

Pour hot almond-butter sauce over plated trout, distributing almonds evenly.

Garnish with lemon wedges from second lemon and additional parsley sprigs.

Serve immediately while fish is hot and almonds are crispy.