4 trout, cleaned and trimmed
1 stick (8 tbsp) 4 oz (112 g) butter
salt and pepper
juice of 1/2 lemon
5/8 cup (50 g) 2 oz flaked almonds
125 ml (4 fl oz) double cream (heavy cream)
3 egg yolks
1 stick (8 tbsp) 4 oz (112 g) butter
salt and pepper
juice of 1/2 lemon
5/8 cup (50 g) 2 oz flaked almonds
125 ml (4 fl oz) double cream (heavy cream)
3 egg yolks
method
1. Melt the butter in a grill pan under moderate heat. Lay the trout in the pan and sprinkle with salt and pepper and lemon juice. Grill for 5 minutes.
2. Carefully turn the trout over. Sprinkle most of the almonds over the fish, spreading the rest at the side of the pan. Grill for 3-5 minutes more until the trout are tender and the almonds browned (see Mrs Beeton's Tip). Using a fish slice and slotted spoon, transfer the trout and almonds to absorbent kitchen paper to drain. Tip the grill pan juices into a small saucepan. Arrange the trout on a warmed serving platter and keep hot. Set the browned almonds aside.
3. Add the cream and egg yolks to the pan juices and mix well. Heat gently, stirring constantly until the sauce thickens. Do not let the mixture boil. Spoon the sauce over the trout, garnish with the reserved almonds and serve at once.
2. Carefully turn the trout over. Sprinkle most of the almonds over the fish, spreading the rest at the side of the pan. Grill for 3-5 minutes more until the trout are tender and the almonds browned (see Mrs Beeton's Tip). Using a fish slice and slotted spoon, transfer the trout and almonds to absorbent kitchen paper to drain. Tip the grill pan juices into a small saucepan. Arrange the trout on a warmed serving platter and keep hot. Set the browned almonds aside.
3. Add the cream and egg yolks to the pan juices and mix well. Heat gently, stirring constantly until the sauce thickens. Do not let the mixture boil. Spoon the sauce over the trout, garnish with the reserved almonds and serve at once.
serving amount
serves 4
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