Ingredients
extra virgin olive oil 8 x 200g/7oz trout fillets
1 good handful of almonds, blanched
1 bunch of fresh mint, leaves picked
1 ciabatta, preferably stale
zest and juice of 2 lemons
1 clove of garlic, peeled and finely chopped
16 marinated artichoke hearts, drained and sliced
4 rashers of smoked streaky bacon
sea salt and freshly ground black pepper
1 small handful of fresh thyme, leaves picked
5 tablespoons crème fraîche or fromage frais
Description
I Used To Go Trout-fishing With Grandad When I Was A Kid. We Would Catch Them, Then Go Straight Back To His Pub And Grill Them With A Little Bit Of Butter. I Liked To Eat Them With Fried Potatoes With Onions — So Good — And A Nice Squeeze Of Lemon Juice.
Jamie Oliver
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