Trout in white wine with almonds and green beans

Ingredients

For 1 serving

• Trout180 g
• White wine40 ml
• Almonds15 g
• Green beans200 g
• Potatoes150 g
• Butter5 g
• Extra virgin olive oil1 teaspoon
• Lemon juiceto taste
• Saltto taste

Contains: lactose, nuts, fish, sulphites

In season: June – September

Method

1. Peel the potatoes and cut them into chunks of about 3 cm; top and tail the green beans and rinse them. Put the potatoes in cold salted water, bring to the boil and cook for 15 minutes, adding the beans for the last 8, until the potatoes are tender and the beans tender but still bright green; drain.
2. Meanwhile, toast the flaked almonds in a dry frying pan over medium heat for 2–3 minutes, stirring, until golden and fragrant; set aside.
3. Pat the trout fillets dry with kitchen paper and season with salt. Heat the oil and butter in the same pan over medium-high heat and, once the butter stops foaming, cook the fillets skin side down for 3 minutes, until crisp, then turn and cook for 1 minute.
4. Pour in the white wine and lemon juice and reduce for 1–2 minutes, basting the fish, until it becomes a light sauce.
5. Serve the trout with the sauce and almonds on top, with the potatoes and green beans alongside, seasoned with a pinch of salt.