for 4 person

Mangetout

20 g	salted butter
3	spring onions incl. green parts, cut into rings
360 g	frozen mange-touts, defrosted
3 sprig	dill, finely chopped
	salt and pepper to taste

Fish

4	salmon trout fillets with skin (each approx. 100 g)
½ tsp	salt
a little	pepper
	clarified butter

Almond butter

80 g	salted butter
50 g	flaked almonds
1	organic lemon, a little grated zest, the whole juice
½ bunch	flat-leaf parsley, finely chopped

How it's done

Mangetout

Preheat the oven to 60°C, warm the plates. Heat the butter in a pan. Sauté the spring onions and mangetout for approx. 5 mins. Add the dill, season.

Fish

Season the fish fillets. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the fish fillets for approx. 2½ mins. on each side. Remove, keep warm in the oven.

Almond butter

Heat the butter and flaked almonds in the same frying pan until the butter foams and smells nutty. Add the lemon zest and juice with the parsley, mix. Serve the fish with the mangetout and almond butter.

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