This buttery rainbow trout recipe is full of summer flavour with fresh lemons, almonds, bacon and rosemary. Use the best smoked streaky bacon you can find to take this dish to the next level.
Feb 21, 2017 1:00pm
By Alice Storey
Use the best smoked streaky bacon you can find here.
2 rainbow trout (400gm each), scaled and gutted
Seasoned plain flour, for dusting
150 gm butter, chopped
2 tbsp olive oil
6 rashers streaky bacon, cut into pieces
2 tbsp rosemary
Finely grated rind and juice of 1 lemon
60 gm roast almonds, coarsely chopped
½ cup (loosely packed) flat-leaf parsley, torn
Steamed green beans and lemon wedges, to serve
Preheat oven to 180C. Heat a large frying pan over medium heat and dust trout with flour, shaking off excess. Add 50gm butter and half the oil to pan. When butter foams, add trout and fry, turning once, until golden brown (2-3 minutes each side). Transfer to a roasting pan and bake until just cooked through (3-4 minutes).
Meanwhile, heat remaining oil in a clean frying pan over medium heat, add bacon and fry until crisp (3-4 minutes). Transfer bacon to a plate, drain oil from pan, return to heat, add remaining butter and stir until starting to foam. Add rosemary and cook until butter is nut-brown (2-3 minutes). Stir in lemon rind and juice, and almonds, then remove from heat. Pour butter over trout, top with bacon and parsley and serve with green beans and lemon wedges.