Almond Trout Fillets With Samphire

Soak the samphire in a large bowl of fresh water for 1-3 hours, changing the water every half-hour or so (this is to reduce its saltiness). I think mine got about 90 minutes patience is not one of my many virtues!Rinse and dry the trout fillets. If you have time, remove the fine bones with a pair of tweezers. It sounds like a chore but it doesn't take that long and they are easy to find all neatly arranged in a straight line with the ends sticking up for easy grabbing.Toast the flaked almonds in a non-stick pan over moderate heat until they are starting to turn brown at the edges watch them closely though because they burn easily!Bring a large pot of fresh water to a rapid boil, dump the drained samphire in it and turn off the heat.

Heat enough butter to generously cover the base of your frying pan. Lightly dust the fish fillets with flour and when the butter is bubbling lay them, skin-side down, in the pan. Cook for a minute or so, until the edges are pale pink and the centre of the fillet is still coral-coloured. Flip them over and cook for a further 30 seconds.Plate the trout and drizzle each fillet with the butter left in the pan as well as a squirt of lemon juice. Top each fillet with toasted almonds and serve beside the samphire. You can drizzle the samphire with butter, but I just gave mine a squirt of lemon juice. While all this was going on, I also roasted some new potatoes in the oven with olive oil, garlic and rosemary you can see them in the background of my picture.See what some other bloggers had to say about samphire here and here and here and here.More deliciousness for you!Pan-fried salmon on kale, sweet potato and pomegranate

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