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This simple, classic dish from From Tide To Table (Epicure press, out of print) is good with flat fish and any of the salmon family - salmon, trout (sea or river trout) or arctic charr.
50g/2oz plain flour
4 x 200g/7oz trout, salmon or charr fillets, skinned and bones removed
1 tbsp olive oil
2 tbsp flaked almonds
juice of 1 lemon
2 tsp chopped fresh flat-leaf parsley
salt and freshly ground black pepper
To Serve: baby roasted fennel
Place the flour on a flat plate and season generously. Use to dust the fish fillets. Heat a large heavy-based frying pan.
Add the oil and a knob of the butter and then fry the fillets for 2-3 minutes on each side until just tender.
Transfer the fish to warmed plates and keep warm.
Add the remaining butter to the pan with the almonds and lemon juice. Cook for a couple of minutes, stirring constantly until the almonds are golden brown.
Finally stir in the parsley and season to taste. Spoon the lemon butter and flaked almonds over the fish fillets and serve at once with the baby roasted fennel.