About this recipe:Oily fish such as trout should be on everyone's menu, and this stunning dish is a real treat.
4 rainbow trout, about 200g each, gutted
3 tbsp semi-skimmed milk
3 tbsp plain flour
2 tbsp olive oil
50g unsalted butter
juice of 1 lemon
2 tbsp chopped fresh parsley
50g flaked almonds, toasted
salt and freshly ground black pepper
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Method Prep:30min › Cook:30min › Ready in:1hr
Rinse the trout under cold running water, then pat dry with kitchen paper. Season inside with salt and pepper.
Pour the milk into a deep plate. Season the flour with salt and pepper on another plate. Dip the trout in the milk, then dredge them in the flour, tapping off the excess.
Heat the oil in a large frying pan. Add 20g of the butter, and once it foams, add the fish to the pan. Cook for 7–8 minutes on a fairly low heat until the underside is golden brown, then turn the fish over using a fish slice and brown on the other side for a further 7–8 minutes.
Lift the trout onto a serving dish and cover with foil to keep warm. Discard the pan juices and wipe out the pan with kitchen paper. Melt the rest of the butter, season with salt and pepper and add the lemon juice, followed by the parsley and almonds. Spoon over the trout and serve at once.
Using scissors, cut a V-shaped notch in the end of the tail in two places to stop it curling up during cooking. * Don't buy toasted flaked almonds – they are more expensive than regular flaked almonds. Toast them quickly under the grill until golden.