- 4 rainbow trout, cleaned and gutted
- salt and freshly ground black pepper
- ½ bunch fresh chervil
- ½ bunch fresh thyme
- ½ bunch fresh rosemary
- 2 lemons, sliced
- 110g/4oz unsalted butter
- ½ lemon, juice only
- 4 tbsp flaked almonds, toasted
- 4 tbsp capers, drained
- 1 tbsp roughly chopped fresh flat leaf parsley
- 1 tbsp roughly chopped fresh chervil
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 25g/1oz watercress
- 4 Baby Gem lettuce
- Preheat the oven to 220C/425F/Gas 7.
- For the trout, season the inside of the trout with salt and freshly ground black pepper.
- Stuff the trout with the herbs and sliced lemons.
- Heat the butter in a frying pan over a medium to high heat. When the butter is foaming, add the trout and fry for 1-2 minutes on each side.
- Transfer the trout to a baking tray and bake for another 4-5 minutes, or until cooked through.
- Remove and set aside to rest for one minute then peel off the skin, and remove the head.
- For the beurre noisette, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour.
- Add the lemon juice, toasted almonds, capers and herbs and a pinch of salt and freshly ground black pepper and then remove from the heat.
- In a small bowl whisk together the oil, vinegar and mustard.
- Place the salad leaves in a large bowl. Pour the dressing over the salad and mix just before serving.
- To serve, place each trout onto a warmed plate and spoon over the beurre noisette. Serve the salad alongside.