Barbecued Trout with Beans, Crispy Ham and Almond Dressing
Ingredients:
4 trout fillets, skin on
300g green beans, topped and tailed
2 tablespoons oil
100g country ham, shredded
75g butter
1 shallot, finely chopped
25ml white wine vinegar
75ml olive oil
1 teaspoon Dijon mustard
50g flaked and toasted almonds
2 tablespoons chopped parsley
1 tablespoon chopped dill plus extra for garnish
Method:
Blanch the beans in salted water for 2 minutes. Drain well toss in a tablespoon of the oil.
Cook the ham in the remaining oil until crisp and set aside.
Add the butter to the pan and cook until golden brown.
Add the shallot and cook for 30 seconds.
Transfer to a heat proof bowl and whisk in the vinegar, mustard and olive oil.
Season to taste.
Grill beans for a minute each side then toss in half of the dressing and the crispy ham.
Brush the trout with oil, season with salt and place on barbecue skin side down.
Cook for about a minute then flip over and cook on the other side.
Add the parsley, dill and almonds to the remaining dressing.
Place the trout on a platter with the beans on the side.
Spoon the dressing onto the trout and garnish with dill fronds.
