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!
By creating an Account on our service, you agree to subscribe to newsletters, marketing or promotional materials and other information we may send. However, you may opt out of receiving any, or all, of these communications from us by following the unsubscribe link or instructions provided in any email we send.
You understand that your content (not including credit card information), may be transferred unencrypted and involve (a) transmissions over various networks; and (b) changes to conform and adapt to technical requirements of connecting networks or devices. Credit card information is always encrypted during transfer over networks.
