Ingredients

• 30g/1oz butter
• ½ onion
• finely chopped
• 1 garlic clove
• crushed
• 100g/3½oz frozen peas
• 2 tbsp white wine
• 2 tbsp double cream
• salt and freshly ground black pepper
• 55g/2oz almonds
• chopped
• handful fresh dill
• chopped
• 30g/1oz butter
• softened
• 1 trout fillet
• sprig fresh dill
• to serve

Directions

• For the peas
• heat the butter in a small saucepan over a medium heat and gently fry the onion until softened but not coloured. Add the garlic and cook for one minute.
• Add the peas and white wine. Bring to the boil and simmer until the wine has reduced by half.
• Add the double cream and simmer until slightly thickened. Season with salt and freshly ground black pepper and set aside to keep warm.
• For the trout
• place the almonds
• dill and butter into a bowl and mix well.
• Heat the almond and dill butter in a frying pan and fry the trout for 2-3 minutes on each side
• turning with a fish slice
• until golden-brown and completely cooked through.
• To serve
• place the peas onto a plate
• top with the trout and pour over the butter left in the pan. Garnish with a sprig of dill.