Fried trout coated with ginger and almonds

Ingredients

4 x Regal Trout Fish, heads removed if preferred

Salt & black pepper

2 tbsp plain flour

2 tbsp vegetable oil

75g (3oz) fresh root ginger, grated

25g (1oz) butter

75g (3oz) flaked almonds

2 tbsp currants

Method

1) Season the fish and dust with the flour as this will make the skin really crispy. Heat the oil in a large non-stick frying pan over a medium-high heat, add the fish and cook for 5 minutes on each side or until crisp, golden and cooked through. Remove from the pan and keep warm.

2) Meanwhile, squeeze the grated ginger over a small bowl to extract the juice – you should have 4-6 teaspoons.

3) Add the butter and almonds to the frying pan and cook gently for 2 minutes or until the nuts are golden. Add the currants and ginger juice; heat through for a few seconds, then spoon over the fish.

Serves: 4

Provided By: British Trout Association