Wood Roasted Trout with Beurre Noisette, Almonds and Green Beans - James Martin Chef

Ingredients

• 2 x trout, heads removed
• 50g butter, cubed
• Salt and pepper
• 150g butter, cubed
• 50g flaked almonds, toasted
• 100g green beans
• 1 tsp capers
• ½ shallot, diced finely
• 1 small bunch parsley, chopped finely
• 1 lemon, juice only
• Pre heat the oven to 200°C.
• For the trout, dot with cubed butter, season and then pop onto a tray and cook for 5 to 6 minutes (fillets) or 8 to 10 minutes (whole) in the oven.
• Put the beans into a pan of boiling water and cook for 3 to 4 minutes, then drain.
• Heat the butter in a pan until nut brown, stir through the almonds, capers and shallots and finish with a squeeze of lemon.
• To serve, put the trout onto a plate with the green beans and finish with the butter sauce.