THE ALMOND PAN / TROUT, LEMON & BUTTER

Toast the almonds before the fish.

The nuts need only about five minutes in the 400°F oven. Move them to a plate so they stop browning, then use the stovetop for the trout and sauce.

  1. 01 / Almonds400°F / about 5 minToast light golden, then transfer to a plate.
  2. 02 / FilletsScore & dredgeShake away excess seasoned flour.
  3. 03 / PanTwo batchesUse 1 tbsp cannabutter and oil per pair.
  4. 04 / SaucePlain butter finishSwirl with almonds, lemon and Worcestershire.
THE WEED SCENE RECIPE

THC Trout Amandine

Prep15 min
Cook listed20 min
Servings4
Cannabutter2 tbsp
THC potency calculator →

The 4 tablespoons butter means 2 tablespoons cannabutter plus 2 tablespoons plain butter across the whole dish. Four servings is not a verified dose.

Ingredients

  • 3/4 cup sliced (flaked) almonds
  • 4 Trout fillets, 5-7 oz each, with skin intact
  • 1 cup all-purpose plain flour
  • 2 tablespoons sweet paprika
  • Coarse salt and freshly ground pepper
  • 4 tablespoons butter (2 tbl cannabutter, 2tbl regular)
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • Chopped fresh flat-leaf parsley for garnish

Instructions

  1. Preheat oven to 400*F. Spread the almonds in a baking pan and toast until they turn light golden, about 5 mins. Remove from the oven and transfer to a plate. Set aside.
  2. To prevent the fillets from curling up while cooking, score the skin side with 2 shallow crisscross cuts.
  3. In a shallow bowl, combine the flour, paprika, 1 tbls salt, and 1 tsp pepper. Stir with a fork to blend well. Dredge the fillets in the seasoned flour.
  4. Heat a large saute pan over medium-high heat, then add 1 tbl of the cannabutter with 1 tbl of the oil. When the butter foam begins to subside, shake the excess flour from 2 of the fillets and put them in the pan, skin side up. Saute until they are golden on the bottom, about 1 minute. Using a wide spatula, carefully turn the fillets and cook until golden on the other side and opaque throughout, about 2 minutes. Place the fish on a warmed platter and cover loosely with foil to keep warm. Wipe the pan clean with paper towels and repeat to cook the remaining fillets.
  5. When all the fillets have been cooked, clean the pan again. Over medium heat, melt the remaining 2tbl butter with the remaining 2tbl oil. When the butter foam subsides, add the almonds and saute for 30 seconds, then add the lemon juice, Worcestershire sauce, and a pinch of salt. Swirl the sauce around in the pan and pour over the trout fillets. Garnish with the parsley and serve immediately!
THC Trout Amandine

KITCHEN NOTES

A clean pan for the almond finish.

Keep the butter allocation clear
One tablespoon cannabutter cooks each pair of fillets, using both infused tablespoons. The remaining two tablespoons are plain butter for the almond sauce.
Check the thickest part
FoodSafety.gov recommends 145°F (63°C) for fish. The brief pan times are cooking cues, not proof of a safe center; use a thermometer where the fillet is thickest.
Do not burn the toasted nuts
The almonds return to the pan for the final 30-second sauté before lemon juice and Worcestershire sauce. They have already been toasted in the oven.

Measure the batch. Label the portions.

The dish uses 2 tablespoons cannabutter total. Some pan fat can remain behind, so a serving’s exact absorbed amount is not measured. Serve promptly and refrigerate clearly labeled leftovers in a covered container.

Keep cannabis food labeled and locked away from children and pets. Effects can take hours; avoid taking more while waiting.

FoodSafety.gov fish temperature guidance · Poison Help edible-cannabis facts.