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Cooking receipe to make trout with almond and herb puree under category Aga Recipes. You may find some video clips related to this receipe below.

trout with almond and herb puree

4 pinkfleshed trout each about 225 to 300gcleaned

75g blanched whole almonds

50g butter

2 tsp paprika

1 garlic clove peeled

2 tbsp freshly grated parmesan cheese 50g fresh parsley sprigs

150ml light olive oil

2 tbspn fromage frais

salt and freshly ground black pepper

2 tbsp lemon juice

To garnish:

parsley sprigs

Rinse the trout and pat dry.

With a sharp knife make shallow diaganal slashes on both sides of each trout.

Spread the almonds on a baking sheet and with the grid shelf on the fourth set of runners cook in the roasting

ovenfor 5 to 7 minutes turning frequently until toasted and golden. Allow to cool.

Place the butter and paprika in a small heatproof bowl on the back of the cooker until the butter is melted.

Line a large roasting tin with foil place a rack on top and slide onto the top set of runners in the roasting ovento preheat for 5 minutes.

Meanwhile put the toasted almonds in a blender or food processor and process briefly until roughly chopped; remove one third of them and set aside. Add the garlic parmesan parsley olive oil fromage frais salt and pepper to the blender or processor and work to a smooth pure.

Season the trout with salt and pepper and brush with the paprika butter.

Lay on the preheated rack over the roasting tin and bake for 5 minutes on each side or until the flesh is opaque and cooked through basting from time to time with the paprika butter.

Transfer the trout to warmed serving plates.

Add the lemon juice to the juices in the roasting tin stir well then spoon over the trout.

Put a generous spoonful of toasted almond and herb pure onto each plate and scatter over the remaining toasted almonds.

Garnish with sprigs of parsley and serve immediately.

Pink fleshed trout has the colour of salmon but a much more delicate taste. To prepare the trout yourself trim away the fins and tails with strong scissors. Scrape off the scales from tail to head using a fish sealer or back of a knife rinsing frequently. Slit along the belly and remove the intestines; rinse thoroughly.

A sophisticated version of trout with almonds! Fresh pink trout is basted with paprika butter and baked until crisp and russet coloured. The accompanying pure of toasted almonds parsley garlic parmesan and olive oil has a superb earthy flavour.

Serves 4

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