• 4 x 275 g/9 oz rainbow trout, cleaned and gutted

• 125 g/4 oz ground almonds

• 6 tablespoons olive oil

• 4 tablespoons lemon juice

• 2 tablespoons chopped parsley

• sea salt and pepper

• parsley sprigs, to garnish

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Method:

1. Rinse the trout and pat dry with kitchen paper. Heat a griddle pan or nonstick frying pan.

2. Put on the trout and cook on each side for 8 minutes, carefully turning the fish with a palette knife. The skin should be charred.

3. Place the almonds in a small saucepan over a medium heat and stir constantly until lightly browned.

4. Remove from the heat and add the oil, lemon juice and chopped parsley and season to taste with salt and pepper. Stir well and return to the heat for 2 minutes.

5. Serve the trout with the almond dressing poured over and garnish with sprigs of parsley.