Ingredients

Steps

• Heat 30g butter in a small saucepan and fry the onion until softened.
• Add garlic and cook for one minute.
• Add peas and white wine, then simmer until wine reduces by half.
• Stir in double cream and simmer until slightly thickened.
• Season with salt and pepper and keep warm.
• Mix chopped almonds, dill, and 30g softened butter in a bowl.
• Melt the almond dill butter in a frying pan.
• Fry the trout fillet for 2-3 minutes per side until golden-brown and cooked.
• Plate the peas, top with trout, and drizzle with remaining pan butter.