Ingredients

• 4 rainbow trout
• filleted
• salt and freshly ground black pepper
• 50g/2oz butter
• 110g/4oz butter
• 300g/11oz dwarf beans
• trimmed
• 110g/4oz fresh peas
• shelled
• 125g/4½oz baby banana shallots
• peeled
• cut in half lengthways
• 4 tbsp flaked almonds
• salt and freshly ground black pepper
• 2 tbsp light olive oil
• 2 slices white bread
• cut into small cubes
• salt
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil
• 2 heads Little Gem lettuce
• leaves separated and washed

Directions

• For the trout
• season the trout fillets all over with salt and freshly ground black pepper.
• Heat the butter in a frying pan over a medium to high heat. When the butter is foaming
• add the trout fillets
• skin-side down
• and fry for 2-3 minutes
• or until the skin is crisp and golden-brown and the flesh is almost cooked through.
• Turn the trout fillets over and fry for a further minute
• then remove the pan from the heat and set aside to rest (the residual heat from the pan will cook the trout fillets through).
• Meanwhile
• for the dwarf beans
• peas and almonds
• add 25g/1oz of the butter and all of the beans to a frying pan and heat over a medium heat. Pour in enough boiling water to just cover the beans
• then return to the boil.
• Reduce the heat until the mixture is simmering
• then continue to simmer for 2-3 minutes
• or until the beans are just tender. Drain well and set aside.
• Add the peas and continue to boil for a further 1-2 minutes
• or until tender.
• Meanwhile
• heat the remaining butter in a separate frying pan over a medium heat. When the butter is foaming
• add the shallots and fry for 3-4 minutes
• stirring frequently to prevent the shallots from sticking or burning
• until the shallots have softened and are golden-brown and the butter has darkened in colour.
• Add the drained beans and peas and the flaked almonds to the pan with the shallots in it and stir to combine. Season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the salad and dressing
• heat the two tablespoons of light olive oil in a frying pan over a medium heat. When the oil is hot
• add the bread cubes and fry for 1-2 minutes on all sides
• or until crisp and golden-brown all over. Remove the croûtons from the pan using a slotted spoon and set aside to drain on kitchen paper. Season
• to taste
• with salt.
• In a large bowl
• whisk together the mustard
• vinegar and the two tablespoons of extra virgin olive oil until well combined. Add the lettuce leaves and croûtons and mix with the dressing until they are coated.
• To serve
• spoon the dwarf beans
• peas and almonds into the centre of each of four serving plates. Place two fillets of trout on top of each serving. Pile the salad alongside.