RAINBOW TROUT WITH ALMOND BUTTER SAUCE by Manu Feildel

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

VIVE Recipes

 
METHOD

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.

Season each trout. Place a rectangle griddle on a medium heat and drizzle with olive oil. When oil starts smoking, place the fish on the griddle. Cook on each side for 3-5 minutes or until golden brown.

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!