Freshwater rainbow trout is a delicate sweet fleshed fish that cooks in a short amount of time and is a delight to eat. This recipe is an oldie but a goodie, looks impressive, tastes amazing and is easy to prepare.
2 tblspns flaked almonds
2 whole fresh rainbow trout – cleaned and scaled
½ tblspn extra virgin olive oil
½ tblspn organic butter
2 tblspns flour
Sea salt & pepper
2 tblspns butter
½ lemon juiced
1tblspn fresh parsley chopped
In a dry frypan lightly brown almonds flakes on medium heat.
Coat the fish with a light dusting of seasoned flour (I use gluten free as my daughter is gluten intolerant)
Melt first lot of butter and macadamia oil in a pan
Add whole fish and cook on medium heat with lid on for about 7-10 minutes each side. Turn over and cook on other side until flesh starts can be easily separated by a fork.
Place fish on serving platter.
Add cold cubes of butter into pan.
It will initially sizzle and then go silent.
You want the butter to colour but not burn to develop a lovely sweet nutty flavour.
Add a good squeeze of lemon juice some freshly chopped parsley and the browned almond flakes.
Pour over the fish to serve.
Delicious served simply with lightly steamed green veges or a fresh salad.
Needing some carbs try some roasted jap pumpkin skin on or try saddleback potatoes (look dead fancy) baked in a tray with stock. These both complement the fish beautifully.