Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

Place the fish fillets in the pan, skin-side down, and leave to cook until the skin is crisp, around 10 minutes. Once the skin is done, flip over just for a minute to cook the other side.

Trout amandine (or almondine) is one of those perennial dishes that never goes out of style. This classic French fish dish is ...