Scandinavian Trout

(SERVES 4)

• 4 trout, cleaned
• Salt and freshly ground black pepper
• 25 g/1 oz/2 tbsp low-fat spread
• 150 ml/ ¼ pt/ 2/3 cup buttermilk
• 5 ml/1 tsp cornflour (cornstarch)
• 15 ml/1 tbsp snipped chives
• 15 ml/1 tbsp chopped parsley
• 30 ml/2 tbsp flaked (slivered) almonds

To Serve:

• Parsleyed Potatoes
• Curly Endive Salad

Rinse the fish and pat dry with kitchen paper. Remove the heads, if preferred. Season lightly. Melt the low-fat spread in a large frying pan (skillet) and fry (sauté) the fish for 3 minutes on each side. Blend the buttermilk with the cornflour and add to the pan with the herbs and a little more salt and pepper. Cover with foil or a lid and cook gently for about 8 minutes until the fish is cooked through. Meanwhile, dry-fry the almonds in a frying pan until golden. Transfer the fish to warmed serving plates. Stir the creamy juices well and spoon over. Garnish with the toasted almonds and serve with Parsleyed Potatoes and Curly Endive Salad.