A simple and delicious idea for trout fillets. Serve with steamed new potatoes and asparagus or other seasonal greens.
Trout with brown butter & almonds – serves 2
- 4 small trout fillets with skin on
- a handful of flaked almonds, lightly toasted
- 50g butter
- 3tbsp of chopped mixed herbs, we used parsley, thyme & chives
- juice of ½ a lemon
Heat the butter in a frying pan until it starts to turn a nutty brown colour. Add the trout fillets, skin-side down, and cook for about 3 minutes on each side or until cooked through. Transfer the fish carefully onto warmed plates.
Add the almonds to the pan with a squeeze of lemon juice, some seasoning and the herbs. Toss the almonds gently in the buttery juices and pour over the fish.
Serve with steamed new potatoes and greens.
(Original recipe from BBC Olive Magazine, June 2005.)
Jono & Jules do food & wine 