Summary

Ingredients

• 4 trout (s), approx. 250 g each, ready to cook
• 1 handful almond (s), peeled
• 2 cloves garlic)
• 1 lemon (s), add the juice from it
• 8 tablespoon olive oil
• some flour
• some stalks parsley
• 1 glass white wine
• some cornmeal
• salt

Print Recipe Pin Recipe

Instructions

1. Fry the cleaned, salted and floured trout in a pan with the oil on both sides until they have a little color. Remove.
2. Toast the garlic cut into pieces and the coarsely chopped almonds in the same oil. Then grind this mixture and the parsley very finely in a mortar or hand blender. Add the juice from the lemon, the oil (from the pan), the wine and the cornmeal. Mix it up again. To taste.
3. Put the trout in an ovenproof dish and pour the almond sauce over them. Let it steep in a preheated oven (200ºC) for about 5 - 7 minutes.
4. Garnish:
5. Rosemary potatoes or baguette.