Authentic Llangollen Trout with Toasted Almonds & Lemon Butter

Clean and flour whole trout or fillets. Pan-fry in butter until the skin is crisp and fish is cooked through.

Remove fish and set aside. In the same pan, melt more butter and toast flaked almonds until golden brown.

Whisk in lemon juice and chopped parsley to create a nutty butter sauce.

Pour the sauce over the trout immediately.

Serve with new potatoes and seasonal greens. A traditional Welsh river dish.