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
When purchasing the whole trout ensure they are properly gutted and scaled. Rinse and dry with paper towel.
Toast flaked almonds in a pre-heated oven at 180°c. Stir from time to time to acquire a uniform, golden-brown colour.
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.
Check the seasoning, and pour the sauce on top of the fish. Sublime!
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