Almond and Dill-Buttered Trout with Peas 'Bonne Femme'

Pan-fried trout fillet cooked in almond and dill butter, served with creamy wine-braised peas and onions.

Dinner Quick French Cuisine Seafood High Protein

Estimated Nutrition

Calories

1140.5

kcal / serving

1140.5 kcal total

Carbs

18.5g

per serving

18.5 g total

Fat

94.8g

per serving

94.8 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for the peas

tbsp

Double Cream

Butter

softened, for the trout

Liquids

tbsp

White Wine

NutsSeeds

clove

Garlic

crushed

to taste

Salt

to taste

Black Pepper

freshly ground

Almond

chopped

handful

Dill

fresh, chopped

sprig

Dill

fresh, for garnish

Seafood

fillet

Trout

Vegetables

0.5

piece

Onion

finely chopped

100

Pea

frozen

Method

Fry the trout fillet for 2-3 minutes per side until golden-brown and cooked.

Melt the almond dill butter in a frying pan.

Mix chopped almonds, dill, and 30g softened butter in a bowl.

Season with salt and pepper and keep warm.

Stir in double cream and simmer until slightly thickened.

Add peas and white wine, then simmer until wine reduces by half.

Plate the peas, top with trout, and drizzle with remaining pan butter.

Add garlic and cook for one minute.

Heat 30g butter in a small saucepan and fry the onion until softened.