Bring a large pot of salted water to a boil and prepare a bowl of ice water. Cut the stems off the fiddleheads. Cook the fiddleheads in the boiling water for 3 minutes and transfer to the ice water.

Season the trout fillets with salt and pepper. Heat 1 tablespoon of vegetable oil in a large non-stick frying pan and add the trout fillets skin side down.

Gently press down each fillet with a spatula to prevent curling. Sear on medium heat for 6 minutes, then turn the fillets and immediately remove the pan from the stove. The retained heat in the pan will be enough to cook the other side of the fillets.

Heat the butter (reserving 1 tablespoon for the fiddleheads) in a small frying pan. When the butter just starts to foam, add the sliced almonds. When the butter and almonds start to brown, remove the pan from the heat and add the lemon juice and parsley.

Season with salt and pepper, to taste.

To serve, reheat the fiddleheads in a frying pan with 1 tablespoon of butter and then divide on four plates. Place the trout fillets over the fiddleheads and then cover with the almond butter sauce.