Trout Armadine By Chef Nina Timm


serves 2


  • 125 g salted butter – divided in 2 halves
  • 2 x Three Streams whole trout fillets
  • Salt and pepper to taste
  • A few sprigs thyme
  • Juice of 1 lemon
  • 125 ml almond slivers
  • Fresh pea shoots of other soft herbs like parsley


  1. Heat on half of the butter in a pan over medium heat until it is bubbling, add the fish, cook until cooked, about 2-3 minutes per side, and set aside.
  2. Add the other half of the butter to the pan and add the almonds and cook until it browns, about 2-3 minutes.
  3. Add the lemon juice, season with salt and pepper if still needed and remove from heat.
  4. Serve the fish covered in the sauce with steamed green beans.