The Hairy Bikers' trout almondine
Method
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Dry the fish fillets with kitchen paper and set aside.
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Take two bowls, in one add the milk, in the other add the seasoned flour and ground almonds.
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Dip this fish fillets in the milk and then press into the almond flour mixture until completely coated.
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Heat a frying pan and add the olive oil and half the butter. Place the fish into the hot pan skin side up and fry for 2 minutes until the surface is golden-brown and crisp. Turn the fish over and cook on the skin side for 5 minutes, or until cooked through. Put the fish on a warm plate and set aside.
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Add the remaining butter to the frying pan, allow to bubble and then add the flaked almonds and cook for a few minutes until toasted. Add the parsley, capers, lemon zest and juice. Warm for about 30 seconds.
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Place the fish fillets on a serving plate and sprinkle over the flaked almond mixture. Serve with new potatoes and green beans.
Ingredients
- 2 large trout fillets, sea trout or arctic char, pin-boned
- 200ml/7fl oz whole milk
- 2 tbsp ground almonds
- 2 tbsp flour, seasoned with salt and pepper
- 1 tbsp olive oil
- 50g/1¾oz butter
- 2 tbsp flaked almonds
- 2 tbsp finely chopped parsley
- 1 tbsp chopped capers
- 1 lemon, juice and zest
Shopping List
The Hairy Bikers' trout almondine
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry