Trout with scallop mousseline, beurre noisette and almonds

Shopping list

• Fruit and vegetables

  • ½ lemon, juiced
  • ½ lemon, juice only
  • 2 tbsp flat leaf parsley, roughly chopped

• Cooking ingredients

  • salt and freshly ground black pepper
  • 4 tbsp toasted flaked almonds

• Dairy, eggs and chilled

  • 150ml/5fl oz double cream
  • 50g/2oz butter
  • 110g/4oz unsalted butter

• Meat, fish and poultry

  • 4 rainbow trout, cleaned, gutted and butterflied (ask your fishmonger to do this)
  • 4 scallops, cleaned

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