AT A GLANCE
The trout here is cooked to medium-rare, so it retains a lovely oiliness. The almond sauce and herbs from this recipe also go well with roast lamb or beef. For a more rustic sauce, just pulse it to the coarseness you like. Serve this with a green salad.
|01||For almond sauce, preheat oven to 175C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (8-12 minutes). Cool briefly, then blend in a small food processor with remaining ingredients until finely chopped. Gradually add 80ml (1/3 cup) water and process until smooth. Season to taste and set aside.|
|02||Place trout on an oven tray lined with baking paper, brush with oil and season. Reduce oven to 110C and roast trout until rare (28-32 minutes; flesh will be dark pink in the centre).|
|03||Heat 1cm olive oil in a saucepan over high heat, add herbs, capers, garlic and shallots, and fry until shallots are golden and just crisp (3-5 minutes; take care not to burn the herbs). Remove with a slotted spoon and drain on paper towels.|
|04||Scatter herb mixture over trout, season to taste, and serve with almond sauce.|
CRISP NEW-WAVE YARRA CHARDONNAY. , suggested by MAX ALLEN