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Rainbow Trout
with Almond Butter Sauce

Serves 4 to 6

2 Trout (300g each)
60g flaked almond
80g butter
30ml Olive Oil
1 lemon
½ bunch of parsley (chopped)

Make sure the trout are properly, gutted and scaled, rinse them and dry them with a paper towel.

Toast the flaked almond in an oven pre-heated at 180°C. Stir the almond time to time to ensure a uniform golden brown colour.

Season each trout. Place a rectangle griddle on a medium heat drizzle the olive oil the vegetable oil. When the oil starts smoking place the fish on the griddle. Cook on each side for about 3 - 5 minutes or until golden brown.

Place the butter in a fry pan on a medium heat, when the butter starts to foam add almonds then squeeze lemon juice and add chopped parsley. Add Salt and pepper to taste then pour over the fish.