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Whole river trout with bacon and almonds
Serves 2 Starters and mains
Ingredients
- 2 x approx. 550g whole gutted brown trout, heads left on
- 3tbsp extra virgin olive oil
- 200g smoked bacon lardons
- 100g slivered almonds
- 2 garlic cloves, sliced into thin slivers
- 2tbsp seasoned flour
- 3tbsp chopped flat-leaf parsley
Method
Heat 2tbsp of the oil in a frying pan, add the lardons and fry until just golden. Remove to a plate lined with kitchen paper.
Fry the almonds until pale golden and add to the lardons.
Season the cavities of the fish with sea salt and freshly ground black pepper and add the garlic slivers. Dust the fish all over with the seasoned flour.
Heat the remaining oil in a large frying pan over a low-medium heat and fry for 3 minutes on each side. Increase the heat and fry for a further 2 minutes on each side, or until cooked through and golden. Transfer to hot serving plates.
Wipe out the pan, then heat the lardons and almonds over a low heat to warm through. Mix in the chopped parsley and spoon the mixture on top of the fish. Grind over some freshly ground black pepper and serve while hot.
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