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Flaky, mild ocean trout is perfectly seared until crispy and paired with a delicious sauce made from brown butter, lemon, and mustard. The fish is then topped with toasted, slivered almonds for a fresh take on a classic French dish.

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Nutritional facts

Protein

39g

Carbs

3g

Calories

430

Fat

30g

Ingredients

Steelhead TroutCanola and Olive Oil BlendButterRed Wine VinegarLemonGarlicDijon MustardWhite PepperKosher SaltShallotItalian ParsleyAlmonds

Reviews

4.2

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Based on 40 reviews

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Tell us more about it

Leah Graham · 08/31/24

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About Ludo Lefebvre

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Chef Ludo Lefebvre is on the list of LA’s most influential chefs, known for his inventive, refined cooking at Trois Mec, which has been named as the Best New Restaurant (2013) and No. 1 Restaurant in Los Angeles (2014 & 2016) by LA Weekly andearned its first Michelin Star in 2019. In 2015, LA Weekly named Ludo, Best Chef in Los Angeles. In addition to Trois Mec, Ludo is the Chef/Owner of Petit Trois, with locations in Sherman Oaks and West Hollywood, and Ludo Bird at the STAPLES Center and within Universal CityWalk, in Hollywood.
In December 2015, Ludo became a “knight” when he received the prestigiousChevalier de l’Ordre des Arts et des Lettres award from his home country of France. He has also been named one of the 50 Greatest Chefs in the World by Relais & Châteaux, and was a James Beard finalist for Rising Star Chef, as well as Petit Trois receiving a finalist nomination for Best New Restaurant. Ludo has been nominated for two James Beard Awards in 2017, Best Chef West and for his work on Mind of A Chef. He is the author of two cookbooks, LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave: The Feast of the Five Senses, which sold out and has been re-released as a 10th anniversary limited edition.

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