Grilled trout with cashew and garlic butter

    30 min

    Trout under the grill is dressed with a nice pan sauce of butter, garlic, cashews, parsley and a little lemon.


    Gloucestershire, England, UK
    1 person made this

    Serves: 4 

    • 4 whole trout, cleaned
    • 1 tablespoon oil
    • salt and pepper
    • 57g (2oz) butter
    • 57g (2oz) cashew nuts
    • 2 cloves garlic, finely chopped
    • 1 good handful parsley, chopped
    • 1 lemon

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Slash the skin of the trout three times on each side. Remove heads if you prefer.
    2. Brush lightly with oil and season with salt and pepper inside and out.
    3. Cook fish under a pre-heated grill or on a barbeque for about 4 minutes each side until skin is browned and flesh feels firm. Spear with point of a knife and the flesh should look flaky.
    4. Melt butter in a side shallow pan, throw in the cashews and fry quickly until toasted.
    5. Add the chopped garlic and a good handful of chopped parsley and fry gently until the parsley darkens slightly.
    6. Add the juice of the lemon, season with salt and pepper and heat through.
    7. Put each trout on a serving plate, spoon over the cashew and garlic butter on top; serve.

    Serving suggestion

    Serve with boiled new potatoes and broad beans.

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