Trout Almondine with Lemon & Fennel Salad

Recipe By Courtney Roulston

Ingredients

2 whole rainbow trout (around 300 g each), cleaned
1 bunch flat leaf parsley
2 small fennel bulbs, finely slice, tops reserve
sea salt to taste
4 tbs extra virgin olive oil
100 g chilled butter, cubed
1/2 cup whole roast almonds, roughly chopped
2 lemons (one on the small side as its going into the salad thinly sliced into rounds)
6 silverbeet leaves, stems removed, sliced
1 tsp Coles dijon mustard
1 tsp Coles honey

Cooked using The Ziggy available at Barbeques Galore

Pre heat a hooded BBQ to a medium heat. Place 2 sheets of aluminium foil (50 cm long) on a bench and place a piece of baking paper 40 cm in length on top. Place a trout on top of each piece of paper and stuff the cavity with half the bunch of parsley and the reserve green fennel tops. Season with sea salt and drizzle over 1 tbs of the oil. Seal the fish in the foil and place onto the BBQ. Close the lid and cook the fish for 25 - 30 minutes, or until they are just steamed through. Remove from the heat and allow to rest for 5 minutes.
Meanwhile place 2 tbs of oil, a pinch of salt, dijon mustard, honey and the juice of ½ lemon into the base of a mixing bowl. Whisk to emulsify and then add in the sliced fennel bulbs, chopped parsley and silverbeet leaves. Using a mandolin slice the small lemon into thin rounds and add into the salad. Toss to coat then place into a serving bowl.
To make the almondine sauce, heat a small frying pan over a medium-high heat. Add in the butter and heat until it is foaming and starting to turn nut brown. Add in the almonds and cook for 2 - 3 minutes. Squeeze in the juice of the remaining half lemon and season with a pinch of salt to taste.
Remove the trout from the foil and transfer onto serving plates. Spoon the almondine sauce over the fish and garnish with a few fennel fronds. Serve warm with the fennel salad on the side.