
Trout with almonds, an exceptional dish. I have to admit that I wasn’t anticipating these being as big as they were otherwise I would only have done the one


Tip – Don’t use Mersey trout


Trout, spuds, fennel and lemons


Slice a lemon and some of the fennel. Bin the rest of the fennel


Stuff the bodies with the lemon & fennel


This is messy in a Bongo – coat them in seasoned flour. Note to self – get smaller trout next time.



Fry in butter for a few minutes. Note to self – get a bigger frying pan


Turn gently to avoid slopping molten butter all over your hob


Remove the trout and zap some almonds in the residual juices....

....and serve with lemon wedges & parsley. Note to self – get some bigger plates


Go on, you know you want to
