Fillets of Fishbox Brown or Rainbow Trout (produced in the Cairngorm National Park)
Lemon- juice and zest
Left over Christmas Veggies and Potatoes
Nut Brown Butter & Toasted Almonds
Toast the almonds by heating them in a dry pan. While you almonds are warming melt some butter in a separate pan.
After a short while your almonds should turn a nice brown/off white colour. You don’t want them to go too brown or burn as this can make them bitter. Keep heating up the butter until it turns a nut brown colour.
Add the almonds to your brown butter. Add some lemon zest and a squeeze of lemon juice.
Pop your left-over Christmas veg and potatoes in the oven or in a pan to warm.
Heat up some bacon and Brussel sprouts in pan- they are a great taste combination!