Name: Trout Fillets with Almonds & Currants
Yield: Serves 4
Cuisine: British
Ingredients: 4 x trout or salmon fillets (130-150 g / 4 ½-5 oz each); 3 tbsp currants; 1 pinch / 20-30 saffron strands, crushed; 150 ml / ¼ pint / ⅔ cup white wine; 1 tsp powder fort or several pinches each of ground pepper and ground ginger; lemon juice and salt to season; 1 large clove garlic, crushed with a little salt; ½ tsp fine sea salt; 50 g / 2 oz / ⅓ cup whole blanched almonds; 250 ml / 8 ½ fl oz / 1 cup almond milk; 2-3 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

The original medieval recipe, ‘Rygh In Sawse’ in Forme of Cury (1390) calls for ‘rygh’ which has been interpreted as ruffe, a member of the perch family. I have opted to use trout fillets here although salmon fillets would work too. You could use whole rainbow trout if you don’t mind dealing with the bones (I’m afraid I do). The original recipe suggests serving this dish cold but I prefer it hot.

Ingredients

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Ingredients

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