Trout with almonds served with broad bean mash

For a delicious summer meal try Lotte Duncan's elegant recipe for pan-fried trout served with a tasty vegetable mash
By Lotte Duncan
Trout with almonds served with broad bean mash
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 trout, about 150g each cleaned, gutted and de-finned with heads left on
  • black pepper
  • seasoned flour, for coating
  • 175 g butter
  • 50 g blanched almonds, cut into slivers
  • 01 lemons, juice only
  • 1 tbsp chopped parsley

For the broad bean mash

  • 225 g new potatoes
  • black pepper
  • 25 g butter
  • 100 g shelled broad beans, lanched
  • 1 tbsp snipped chives
  • 55 ml double cream


1. Pat the trout dry. Season inside each trout cavity with salt and freshly ground pepper and roll in the seasoned flour.2. Melt half the butter in a large, heavy-based frying pan and fry the trout in it, turning just once.3. Cook until tender and golden brown over a gentle heat, about 12-15 minutes. 4. Meanwhile, make the broad bean mash. Cook the potatoes in a pan of boiling salted water until tender.5. Drain and crush with a fork. Mash in the butter.6. Add the broad beans, crush a little and fold in the chives and cream. Season with salt and freshly ground pepper.7. Carefully remove the fried trout from the pan and keep warm. Wipe out the pan with some kitchen roll.8. Melt the remaining butter in the pan. Add the almonds and cook gently until brown. Add the lemon juice and just before serving, the parsley.9. Put the fish on a plate and spoon over the almond butter . Serve at once with the broad bean mash.

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