French · Dinner
Grilled Trout with Almonds
Grilled trout fillet finished with browned butter and toasted almonds, paired with a protein-boosted cannellini bean puree. Lemon and parsley brighten the fish while a soft-boiled egg adds richness and colour to the plate. The bean puree delivers substantial protein and fibre.
$7
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
36.9gFat
21.8gCarbs
1.9gSugar
8.1gFiber
842mgSodium
432mgChol
11.4gSat Fat
1180mgPotassium
168mgCalcium
5.4mgIron
6.8mcgVitamin B12
9.5mgVitamin C
Goes well with
Sparkling apple cider or fresh lemon agua fresca
local
Alsatian Riesling or Pinot Blanc
international
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the trout fillet dry and season both sides with salt and black pepper. Mince the garlic and chop the parsley.
2
Boil
Lower the egg into simmering water over medium heat and cook 6 minutes for a soft-set yolk, then transfer to cold water.
3
Toast
Melt the butter in a skillet over medium heat, add almonds and garlic, cook 2 minutes until golden-brown and nutty.
4
Plate
Spread the cannellini puree on a plate, set the trout on top, peel and halve the egg alongside, and spoon the almond butter with lemon juice and parsley over the fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g trout fillet
- 22 large eggs
- 180g180g cooked cannellini beans
- 56g56g sliced almonds
- 2 tbsp2 tbsp butter
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
