Roast river trout with toasted almonds, French beans and buerre noisette


Earthy brown trout served with a nutty almond butter makes a deliciously quick and special meal.


For the salad

  • 50g/1¾oz bull’s blood leaves
  • 50g/1¾oz mizuna leaves, central leaves retained
  • 50g/1¾oz baby spinach leaves
  • 3 tbsp olive oil
  • 1 tbsp raspberry vinegar
  • 1 tsp Dijon mustard