Trout with almonds
Instructions:
- Ask your fishmonger to clean the trout and remove the heads if you do not want to serve them with their heads on (many people do not like a trout's eye staring up at them from their dinner plate - but it doesn't bother mel), Wash the trout in clean water and dry on paper towels.
- Melt the butter in a frying pan and heat gently. Lay the trout in the pan and cook gently for about 5 minutes on each side.
- The skin should just begin to turn a golden colour as you cook the trout. Pour off any surplus butter and pour the lemon juice in the frying pan and let it boil away for a few seconds before taking off the heat and serving.
- If possible cook all the trout at the same time using two or more pans. If you cannot do this then you will need to keep the trout cooked first warm while cooking the rest.
- However,remember that these trout being kept warm will continue to cook, so cook them for a slighter shorter time in the first instance.