Recipe Trout with broccoli, candied almonds and grapefruit sabayon

[Morning Glory]

There is a classic French dish 'Trout almondine' which inspired the idea for this dish. Trout and/or salmon is lovely with broccoli and I knew that almonds work well with broccoli, too. The candied, spicy almonds add texture as well as sweetness. The grapefruit sabayon counterpoints with a whisper of bitterness. I served this with giant black rice which has a musky, nutty flavour of its own.

Ingredients (serves 2):
For the candied almonds:
10g butter
1 tsp sugar
3 tbsp flaked almonds
1 tsp chilli flakes
Salt

For the fish and broccoli:
2 trout fillets (you could use salmon)
30g butter
18 small broccoli florets (approx.1 small head of broccoli)

For the sabayon
50ml vegetable or chicken stock
30ml white wine
2 tbsp grapefruit juice
2 egg yolks

To serve:
Wild rice (cooked according to packet instructions), grapefruit zest

Method:
For the candied almonds:

1. Melt the butter in a frying pan. Add the almonds and fry very gently until golden.
2. Add the sugar and stir briefly. Tip onto baking parchment and use a teaspoon to gently separate the almonds. A few clumpy bits are fine.
3. Sprinkle with chilli flakes and salt.

For the fish and broccoli:

1. Place the butter in a frying pan and heat until it begins to foam.
2. Add the trout fillets, skin side down and cook gently, basting constantly with the butter until the fillets are opaque from top to bottom.
3. Remove from heat and set aside to rest.
4. Place the broccoli florets in a microwave proof bowl with half an inch of water. Cook on high for 5 to 6 minutes until bright green tender. Drain.

For the sabayon:

1. Place the stock, wine and grapefruit juice in a small saucepan. Heat gently until reduced by a half.
2. Place the egg yolks in a bowl, set over a saucepan of simmering water. Whisk the reduced stock into the egg yolks.
3. Continue cooking over the simmering water, whisking until the sauce thickens. This will only take a few minutes. Remove from heat and whisk until frothy.

To serve:

1. Place each fillet on a bed of wild rice. Surround with broccoli florets and sprinkle the candied almonds and the grapefruit zest.
2. Carefully spoon the frothy sabayon over the fish.