ChalkStream trout meuniere

Method Print recipe

1. Dry the trout, coat in seasoned flour, juice the lemon and toast the almonds. Prep, blanch and refresh the green beans.
2. Heat 25g of butter and oil, and fry the trout. Remove the fish from the pan, add the lemon juice to the nut brown butter, add parsley, capers, and almonds. Heat the mash with 5g butter and double cream.
3. Plate up the trout, pour over the butter, and serve with mash and green beans.