• 2servings
  • 20minutes

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Nutrition Info . . .

VitaminsA, B9, C, D, E
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 trout , about 150g each cleaned, gutted and de-finned with heads left on

  2. seasoned flour , for coating

  3. 175 g butter

  4. 50 g blanched almonds , cut into slivers

  5. 01 lemon , juice only

  6. 1 tbsp chopped parsley

  7. 225 g new potatoes

  8. black pepper

  9. 25 g butter

  10. 100 g shelled broad beans , lanched

  11. 1 tbsp snipped chives

  12. 55 ml double cream

Instructions Jump to Ingredients ↑

  1. Pat the trout dry. Season inside each trout cavity with salt and freshly ground pepper and roll in the seasoned flour.2. Melt half the butter in a large, heavy-based frying pan and fry the trout in it, turning just once.3. Cook until tender and golden brown over a gentle heat, about 12-15 minutes.

  2. Meanwhile, make the broad bean mash. Cook the potatoes in a pan of boiling salted water until tender.5. Drain and crush with a fork. Mash in the butter.6. Add the broad beans, crush a little and fold in the chives and cream. Season with salt and freshly ground pepper.7. Carefully remove the fried trout from the pan and keep warm. Wipe out the pan with some kitchen roll.8. Melt the remaining butter in the pan. Add the almonds and cook gently until brown. Add the lemon juice and just before serving, the parsley.9. Put the fish on a plate and spoon over the almond butter . Serve at once with the broad bean mash.


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