Trout with almonds, green beans and new potatoes

Name: Trout with almonds, green beans and new potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 750 g New potatoes; 300 g Green beans, trimmed; 4 Trout fillets; 20 g Plain flour; 2 g Salt; 1 g Black pepper; 10 ml Olive oil; 40 g Butter; 40 g Flaked almonds; 1 Lemons, juice, plus wedges to serve; 10 g Fresh parsley, chopped

A French bistro classic: pan-fried trout in nutty brown butter with toasted almonds and a squeeze of lemon. Smart enough for a weekend, quick enough for a Tuesday.

Ingredients

750 g New potatoes
300 g Green beans, trimmed
4 Trout fillets
20 g Plain flour
2 g Salt
1 g Black pepper
10 ml Olive oil
40 g Butter
40 g Flaked almonds
1 Lemons, juice, plus wedges to serve
10 g Fresh parsley, chopped

Method

Boil the potatoes in salted water until tender, adding the beans for the last 4 minutes. Drain and keep warm.
Pat the trout dry and dust the flesh side lightly in flour seasoned with salt and pepper.
Heat the oil and a knob of the butter in a large frying pan. Fry the trout skin-side down until crisp, then turn and cook for 1 minute more. Lift onto warm plates.
Wipe the pan, add the rest of the butter and the almonds and cook until the butter smells nutty and the almonds are golden. Take off the heat and add the lemon juice and parsley.
Spoon the almond butter over the trout and serve with the potatoes, beans and lemon wedges.