Rainbow Trout with Almond butter Sauce by Manu Feildel
Main
10 Min
10 Min
15
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
Ingredients
- 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
Method
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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