Ingredients

• 4 rainbow trout
• cleaned and gutted
• salt and freshly ground black pepper
• ½ bunch fresh chervil
• ½ bunch fresh thyme
• ½ bunch fresh rosemary
• 2 lemons
• sliced
• 110g/4oz unsalted butter
• ½ lemon
• juice only
• 4 tbsp flaked almonds
• toasted
• 4 tbsp capers
• drained
• 1 tbsp roughly chopped fresh flat leaf parsley
• 1 tbsp roughly chopped fresh chervil
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 25g/1oz watercress
• 4 Baby Gem lettuce

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the trout
• season the inside of the trout with salt and freshly ground black pepper.
• Stuff the trout with the herbs and sliced lemons.
• Heat the butter in a frying pan over a medium to high heat. When the butter is foaming
• add the trout and fry for 1-2 minutes on each side.
• Transfer the trout to a baking tray and bake for another 4-5 minutes
• or until cooked through.
• Remove and set aside to rest for one minute then peel off the skin
• and remove the head.
• For the beurre noisette
• heat a frying pan until hot
• add the butter and heat until it turns a nut-brown colour.
• Add the lemon juice
• toasted almonds
• capers and herbs and a pinch of salt and freshly ground black pepper and then remove from the heat.
• In a small bowl whisk together the oil
• vinegar and mustard.
• Place the salad leaves in a large bowl. Pour the dressing over the salad and mix just before serving.
• To serve
• place each trout onto a warmed plate and spoon over the beurre noisette. Serve the salad alongside.