1 X 450g /1lb Fresh Brown Or Rainbow Trout, Guts And Gills Removed
25 g /1oz Butter 25g
½ small Onion, Peeled, Finely Chopped 35g
40 g /1½oz Plain Flour, Plus Three Tablespoons For Dredging 40g
250 ml /9floz Full-fat Milk 250g
1 tsp Tomato Puree 5.33g
2 tsp Finely Chopped Fresh Tarragon Leaves
1 tsp Dijon Mustard 5g
3 tbsp Double Cream
Salt And Freshly Ground Black Pepper
2 large Free-range Eggs, Beaten 100g
100 g /3½oz Fine White Breadcrumbs (made From Toasted Stale Bread Blended In A Food Processor) 100g
8 tbsp Ground Almonds 47.44g
Sunflower Oil For Deep Frying
1 Lemon Cut Into Wedges 58g