Wood Roasted Trout with Beurre Noisette, Almonds and Green Beans

Perfectly cooked trout topped with nutty beurre noisette, crunchy almonds, and green beans—this dish delivers elegance with minimal effort. Finished with a warm, lemony butter sauce, it's simple, delicious, and ready in minutes!

Ingredients

  • 2 x trout, heads removed
  • 50g butter, cubed
  • Salt and pepper
For the sauce
  • 150g butter, cubed
  • 50g flaked almonds, toasted
  • 100g green beans
  • 1 tsp capers
  • ½ shallot, diced finely
  • 1 small bunch parsley, chopped finely
  • 1 lemon, juice only

Method

  1. Pre heat the oven to 200°C.
  2. For the trout, dot with cubed butter, season and then pop onto a tray and cook for 5 to 6 minutes (fillets) or 8 to 10 minutes (whole) in the oven.
  3. Put the beans into a pan of boiling water and cook for 3 to 4 minutes, then drain.
  4. Heat the butter in a pan until nut brown, stir through the almonds, capers and shallots and finish with a squeeze of lemon.
  5. To serve, put the trout onto a plate with the green beans and finish with the butter sauce.

Ingredients

  • 2 x trout, heads removed
  • 50g butter, cubed
  • Salt and pepper
For the sauce
  • 150g butter, cubed
  • 50g flaked almonds, toasted
  • 100g green beans
  • 1 tsp capers
  • ½ shallot, diced finely
  • 1 small bunch parsley, chopped finely
  • 1 lemon, juice only

Method

  1. Pre heat the oven to 200°C.
  2. For the trout, dot with cubed butter, season and then pop onto a tray and cook for 5 to 6 minutes (fillets) or 8 to 10 minutes (whole) in the oven.
  3. Put the beans into a pan of boiling water and cook for 3 to 4 minutes, then drain.
  4. Heat the butter in a pan until nut brown, stir through the almonds, capers and shallots and finish with a squeeze of lemon.
  5. To serve, put the trout onto a plate with the green beans and finish with the butter sauce.