Login to Save Like

Ingredients

• 1 x 450g/1lb fresh brown or rainbow trout, guts and gills removed

• 25g/1oz butter

• ½ small onion, peeled, finely chopped

• 40g/1½oz plain flour, plus three tablespoons for dredging

• 250ml/9fl oz full-fat milk

• 1 tsp tomato purée

• 2 tsp finely chopped fresh tarragon leaves

• 1 tsp Dijon mustard

• 3 tbsp double cream

• salt and freshly ground black pepper

• 2 large free-range eggs, beaten

• 100g/3½oz fine white breadcrumbs (made from toasted stale bread blended in a food processor)

• 8 tbsp ground almonds

• sunflower oil, for deep frying

• 1 lemon, cut into wedges

Description

Recipe Uses 1 X 450g/1lb Fresh Brown Or Rainbow Trout, Guts And Gills Removed, 25g/1oz Butter, ½ Small Onion, Peeled, Finely Chopped, 40g/1½oz Plain...

BBC