VIVE Cooking School

Rainbow Trout with Almond butter Sauce by Manu Feildel



10 Min


10 Min



Sometimes it can be an issue to cook a whole fish on a barbeque but with this little beauty it’s easy, it’s perfect, it’s fantastic… get one!

— Manu Feildel, Chef and Chasseur Brand Ambassador





  • 2 rainbow trout (300g each)
  • 60g flaked almond
  • 80g butter
  • 30ml olive oil
  • 1 lemon
  • ½ bunch of parsley, chopped
  • Salt and pepper, to taste


Step 1

When purchasing the whole trout ensure they are properly gutted and scaled. Rinse and dry with paper towel.

Step 2

Toast flaked almonds in a pre-heated oven at 180°c. Stir from time to time to acquire a uniform, golden-brown colour.

Step 3

Place a frying pan on the heat and add the butter. When the butter starts to foam, add the almonds, then squeeze in the lemon juice and add chopped parsley.

Step 4

Check the seasoning, and pour the sauce on top of the fish. Sublime!


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