Trout
Steelhead Trout, Smoked Almonds, Brown Butter, Capers, Fresh Herbs
Chef Nik Forsberg of Fet-Fisk | Pittsburgh, PA
Adapted by StarChefs | May 2025 | Photo: Alexander Zeren
INGREDIENTS
Smoked Almonds:
Almonds, soaked in water overnight
Smoked Almond Sauce:
113 grams butter
25 grams minced garlic
42 grams fish sauce
31 grams lemon juice
29 grams non-pareil capers
To Assemble and Serve:
Yield: 1 serving
1 steelhead trout fillet
6 tablespoons butter
Chopped parsley
Chopped dill
METHOD
For the Smoked Almonds:
Heat a convection oven to lowest setting. Heat a smoker with alder wood to 250°F. Place almonds on a sheet tray and dry in oven 30 minutes. Transfer almonds to smoker and smoke for six 45-minute intervals, shaking tray after each interval to ensure almonds are evenly smoked. Increase oven temperature to 325°F. Transfer smoked almonds back to oven and toast until browned. Transfer to a food processor and pulse until a coarse texture is achieved. Transfer to an airtight container and reserve.
For the Smoked Almond Sauce:
In a pan over medium heat, brown the butter. Add garlic and cook until toasted. Stir in 75 grams Smoked Almonds and cook 5 minutes, stirring constantly. Add remaining ingredients. Cook until sauce has slightly thickened and desired consistency is achieved. Remove from heat and set aside.
To Assemble and Serve:
In a pan over medium-high heat, sear fish skin-side down 5 minutes. Reduce heat and add butter. Baste until desired doneness is achieved. Transfer to a serving plate, reserving remaining pan sauce. Spoon desired amount Smoked Almond Sauce over trout. Garnish with herbs. Finish with reserved pan sauce.
