Boxing Day Trout with Nut Brown Butter toasted Almonds - Fishbox

Fishboxer Jamie (Fishbox Team) from 1,245 m at the top of the Cairngorm Mountain

Ingredients

Fillets of Fishbox Brown or Rainbow Trout (produced in the Cairngorm National Park)

Butter

Sliced Almonds

Salt

Lemon- juice and zest

Left over Christmas Veggies and Potatoes 

Brussel Sprouts

Bacon

Method

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. 

Veg

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!