"It will take a couple of days to stop dreaming about dishes & plate arrangements after 4 days intense cooking which I enjoyed very much! It was great to see & hear, I learned a lot. Hope to come back next year! Thank you and see you soon!"
Zsuzsa Ferenczy
Germany
August 2009
Walnut Grove Recipes
Whole Trout with Nut Brown Butter and Parsley & Almonds, Capers
Serves 1
- 1 medium sized trout
- 1 tbs flaked almonds
- ½ tbs capers
- 1 tbs chopped parsley
- 75g butter
- ½ lemon
- olive oil
Method
1. Scrape the trout with the back of a knife under lightly running water to remove the scales. Cut off the head and fins.
2. Pre-heat a heavy based frying pan, add some olive oil and fry the trout for about 3 to4 minutes on each side, or until cooked. Remove from pan, place on the plate you will serve it on.
3. Discard the oil and wipe the pan clean. Re-heat the pan until hot, add butter and heat through until the butter is frothy.
4. Add the capers & almonds, cook for a further 20 to 30 seconds, add parsley and lemon juice, cook for another 10 seconds and then pour it over the trout. It is now ready to serve.
Serving Suggestions
This is great for either lunch or dinner.
Advanced Preparation
Really needs to be cooked to order, however you can have the trout scaled and ready to cook a day in advance.
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