I had picked up a couple of whole trout at the shops so fancied giving this a go…
I’m not sure what the point of the coating in flour stage is. Yes it gives a crispy skin but I assumed we wouldn’t eat the skin? Also it is a lot of butter. I had bought 2 whole trout so halved the rest of the ingredients and it still felt like a lot of butter.
I think my daughter was quite amused by the whole fish..
After only 5 minutes on each side it was looking golden and cooked through, then I left them to rest in the oven while I carried on with the rest, even more butter!
I don’t think I really cut my almonds into slivers, more like chunks, pretty sure that’s not too important!
The minute I added the splash of lemon juice the sauce started to turn a darker brown instantly, so I quickly removed from the heat and poured over the fish.
So we had the two between the three of us and it was a lot. We had with some potatoes and veg.
The fish is lovely and tender and really delicious. There isn’t much of a sauce but the fish with sauce and almonds together was just brilliant. Yes there is a lot of bones, as you would expect, and I know that may put some people off cooking whole fish. I know when I was young I hated eating fish with bones, but that didn’t seem to bother my daughter.
Would I make this again? Yes was great, lovely fish and the nutty sauce was a great combination