ingredients
1 lb (500 g) rainbow trout fillets
Pinch of salt and freshly ground black pepper
Pinch of ground cumin
Grated rind and juice of 1 lemon
1 tablespoon sunflower oil
3/4 cup (150 ml) 5 fl oz fruity white wine
5/8 cup (3 oz) 75 g ground almonds
3/4 cup (150 ml) 5 fl oz single cream or fromage blanc
Watercress (salad cress) and lemon w,edges to garnish
method
1. Wash the fish and pat dry with kitchen paper.
2. Season the flesh with a little salt, a grinding of pepper and a pinch of ground cumin, then sprinkle with half the lemon rind and juice.
3. Set aside the fillets for 1 to 2 hours for the flavours to develop.
4. Now heat the oil in a heavy frying pan and fry the fillets for 2 or 3 minutes on each side.
5. Arrange them on a warm serving dish and keep them warm while you make the sauce.
6. Add the wine to the frying pan and heat it to simmering point.
7. Remove from the heat and stir in the ground almonds, the remaining grated lemon rind and the cream or fromage blanc.
8. Cook over a very gentle heat for 5 minutes, stirring all the time.
9. Remove from the heat and whisk in the remaining lemon juice.
10. Check the seasoning - you may need to add a little pepper and pour the sauce over the fillets.
11. Serve garnished with watercress and wedges of lemon.
