Summary

Ingredients

• 2 fish (s), trout
• 2 cloves garlic, finely sliced
• 1 lemon (s), organic, sliced
• 6 stalks thyme
• 2 sage leaves
• salt and pepper
• 2 tablespoon olive oil

For the sauce:

• 30 g almond (s), sliced
• 1 clove (s) garlic, grated with a little salt to make puree
• 200 ml cream
• 200 ml vegetable stock
• salt and pepper

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Instructions

1. Preheat the oven to 220 ° C.
2. Wash the trout inside and out with cold water and pat dry with kitchen paper. Thinly slice the garlic and lemon.
3. Season the trout inside and out with salt and pepper and place on a baking tray lined with baking paper. Fill the abdomen with 3 stalks of thyme, a leaf of sage and the garlic and lemon wedges. Slightly cut into the fish skin several times. Drizzle the trout with the oil and cook in the hot oven for 20 minutes.
4. Sauce preparation:
5. Roast the almonds in a pan until golden. Add the cream, stock and garlic and reduce to the desired consistency by half. Season to taste with salt and pepper.
6. Serve the trout with the sauce. It goes well with boiled potatoes and a salad.