Moroccan · Seafood
Ifrane Trout with Almonds (Middle Atlas)
The cold streams and trout farms around Ifrane and Azrou give the Middle Atlas its own river fish, cooked here the mountain way: pan-fried whole in butter until the skin crisps, then showered with almonds toasted golden in the same pan and a squeeze of lemon. It's a rare freshwater dish in a country of coastal fish — simple, French-inflected and delicious.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2
- Level
- Easy
Ingredients
- 2 whole trout, cleaned
- 60 g flaked almonds
- 50 g butter
- 2 tbsp olive oil
- 3 tbsp flour, for dusting
- 1 lemon (juice plus wedges)
- 1 small bunch parsley, chopped
- 1/2 tsp cumin
- Salt and pepper
Method
- 1
Prep the fish
Pat the trout dry, season inside and out, and dust lightly with flour.
- 2
Fry
Fry the trout in the olive oil and half the butter over medium heat, about 5 minutes a side, until the skin is crisp and the flesh cooked through.
- 3
Rest the fish
Lift the trout onto warm plates.
- 4
Toast almonds
Add the rest of the butter and the almonds to the pan and cook until golden and nutty.
- 5
Make the sauce
Off the heat, stir in the lemon juice, cumin and parsley to make a foaming, nutty butter.
- 6
Serve
Spoon the almond butter over the trout and serve with lemon wedges.
Chef's tips
- Dry the fish well and dust with flour for the crispest skin.
- Watch the almonds closely — they go from golden to burnt in seconds.
- A pinch of cumin nods to Morocco without overpowering the delicate fish.
Frequently asked questions
Is trout really Moroccan?
Yes — the cold Middle Atlas rivers around Ifrane and Azrou hold trout, and French-era hatcheries made it a local speciality. It's one of the country's few freshwater fish dishes.
Can I use fillets?
Yes — trout fillets work and cook faster, just 2–3 minutes a side. Whole fish stays moister and looks more dramatic.