photography Con Poulos
almond trout
- 125g flaked almonds, toasted
- 2tablespoons finely grated lemon rind
- ¼ cup chopped chives
- 2½cups (175g) fresh breadcrumbs
- ¼ cup chopped flat-leaf parsley leaves
- 1 egg, lightly beaten
- 2tablespoons lemon juice
- sea salt and cracked black pepper
- 1.75kg ocean trout*
- ¼ cup (60ml) olive oil, for brushing
Preheat oven to 200°C (390°F). Place the almonds, lemon rind, chives, breadcrumbs, parsley, egg, lemon juice, salt and pepper in a bowl and stir well to combine. Place the bread mixture over one of the trout sides and sandwich with the other. Secure with kitchen string. Brush with oil and sprinkle with salt and pepper. Place on a baking tray and roast for 30 minutes or until the fish is golden and cooked through. Slice the trout to serve. Serves 6-8.
* Ask your fishmonger to fillet the trout.
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