Recipe: rainbow trout with toasted almonds
PUBLISHED: 08:06 16 June 2016
Andy McLeish, chef-patron of our winner of Restaurant of the Year 2015, Chapter One on the joys of trout fishing – and eating.
Fishing for trout is one of my earliest fishing experiences. I once unlawfully tried out my new fishing rod in the private trout pond at the bottom of my village in Bleasby. My brother and I carefully climbed over the fence and cast our rods and within minutes we had a bite.
At the same time we heard the farmer shouting on the other side of the lake. He actually fired a shot gun in the air (not towards us). This scared the living daylights out of me and we never fished for trout again! A harsh lesson learned.
We were so keen to fish for our own trout because it was a staple in our home when we were kids.
My mum loved trout and would grill them whole and then roast some sliced almonds in butter and pour it over the top with a generous squeeze of lemon and some chopped parsley. Heaven.
The trout fishing season in England starts at the end of March and ends in late September (although that can vary until the first week of October). There are various types of trout, the best known rainbow trout is native to the US.
Brown trout is native to the British Isles and is organically farmed. You can also get wild sea trout at certain times of the year which is also very nice. Trout goes extremely well with broccoli, tomatoes, lemon and garlic. It’s a light and delicate fish and tastes best when it’s cooked simply.
This month’s recipe is courtesy of my mum and is one of my childhood favourites: grilled rainbow trout with tenderstem broccoli and a lemon almond butter.
Top tip: fillet the trout and remove the bones before cooking, it makes the eating so much easier and more pleasurable. Enjoy.
Rainbow trout with toasted almonds
300g tenderstem broccoli
50g toasted flaked almonds
1 lemon for segments
4 rainbow trout (filleted and pin boned)
Salt and pepper
1 lemon for juice
2 tablespoons chopped parsley
Peel the bottom of the stem from the broccoli to remove the tough skin. Boil a large pan of salted water and blanch the broccoli for 2-3 minutes. Once cooked, remove the broccoli from the water with a slotted spoon and immediately insert into iced water to cool. Drain and place on a tray until needed.
Place the flaked almonds under a grill until they become golden brown and then remove. Peel one of the lemons with a knife, segment and put aside.
Lightly oil a baking tray and place the trout filets on top. Season with salt and pepper and place under a hot grill. Grill for 2-3 minutes until the fish is cooked.
While the trout is under the grill, warm the butter in a pan. When the trout is cooked take it from under the grill, cut the remaining lemon in half and squeeze half of the lemon over the fish. Pour alittle cooking liquor on the tray into the pan of butter. Increase the heat on the stove until the butter begins to boil, add the almonds lemon segments and parsley and season to taste. Warm the broccoli and arrange evenly over the four plates, place two trout fillets on each plate and generously spoon over the lemon, almond and butter sauce. Serve immediately.
Next month: Andy cooks roast grouse with game chips and bread sauce