A simple dish, elevated — and well suited to the season.
Ingredients
- 2 whole trout, cleaned
- 400g new potatoes
- 75g butter
- A small handful of flaked almonds
- 1 lemon
- A handful of fresh parsley
- 1 garlic clove (optional)
- Plain flour (for dusting)
- Salt and freshly ground black pepper
Method
- Bring a pan of salted water to the boil and cook the new potatoes until tender. Drain and set aside.
- Pat the trout dry and season inside and out with salt and pepper. Lightly dust with flour — this helps create a crisp, golden skin.
- Heat half the butter in a large frying pan over a medium heat. Once foaming, add the trout and cook for 4–5 minutes on each side until golden and cooked through. Remove and keep warm.
- In the same pan, add the remaining butter and allow it to melt and begin to turn a light golden brown. Add the flaked almonds and cook gently until toasted, then add the garlic (if using) and cook briefly.
- Finish with a squeeze of lemon juice and chopped parsley, stirring through the butter to create a warm dressing.
To Serve
Place the trout on a plate with the new potatoes alongside. Spoon over the brown butter and almonds, finishing with an extra squeeze of lemon if needed.
Notes
Still simple, but with a little more depth — the nuttiness of the brown butter and almonds adds richness, while the lemon and herbs keep it fresh. A dish that works just as well at home as it does after a long day by the water.