Melt the butter in a large pan and add the oil. Season the fish with salt and pepper then sauté it until cooked through, turning over half way through cooking time.

In a small pan, add the almond flour and cream. Stir well and cook until starting to thicken.

Serve the trout and spoon the almond cream sauce over the top. Garnish with the sliced almonds and some extra black pepper.