Pan-fried trout with steamed potatoes and beurre noisette (Truite, beurre noisette)

1. Peel the potatoes, cut into even pieces and steam-boil in lightly salted water for about 15-18 minutes until tender, then drain.

2. Pat the trout fillets dry, season with salt and pepper and dust lightly with flour.

3. In a pan, fry the fillets in a little butter skin-side down first, 2-3 minutes per side until golden, then lift onto a plate.

4. Wipe out the pan and heat the remaining butter over medium heat until it turns hazelnut-brown and smells nutty (beurre noisette).

5. Take the browned butter off the heat, squeeze in the lemon juice and stir in the chopped parsley.

6. Serve the fried trout with the steamed potatoes, generously spooned over with the hot beurre noisette.

Tip: Beurre noisette turns "nutty" because the milk solids in the butter lightly brown – watch the colour, as brown turns to burnt in seconds. The freshness of the lemon balances the richness of the butter.