Baked trout stuffed with almonds

Baked trout stuffed with almonds


1 small onion
2 thin slices of bacon
150 g chilled butter
2 sprigs of parsley
75 g white bread
100 g toasted almonds
2 tsp grated lemon peel
10 sprigs of thyme
1 small egg
8 skinless trout fillet
1 glass of white wine
1 tbsp lemon juice
salt, freshly ground black pepper

Step 1
Peel and chop. Cut the bacon into small cubes. Melt 30 g butter in a skillet over medium heat, lay onions and fry for 2-3 minutes. Add the bacon and sauté for another 2 minutes.
Step 2
Slice parsley and place in a blender bowl along with bread crumbs and almonds. Grind to a state of coarse crumb. Add fried onions with bacon, grated lemon zest, thyme and egg mix well. Season with salt and pepper.
Step 3
Pat the fillet with paper towels and evenly distribute the filling. Roll the fillet into rolls and chop with a skewer. Put the finished rolls on a plate, cover with a film and remove for 30 minutes. in the fridge.
Step 4
Preheat the oven to 180 ° C. Lightly grease the baking dish. Put the rolls seam down. Pour with wine and season with salt and pepper. Cover the mold with foil and put in the oven for 15-18 minutes.
Step 5
For the sauce, strain the liquid from the mold into a saucepan and bring to a boil over high heat. Half boil.

Cut the remaining butter into small cubes and add one piece to the stewpan, stirring the butter with a whisk until completely dissolved. Pour in the lemon juice at the end, salt and pepper the sauce.

Baked trout stuffed with almonds
Baked trout stuffed with almonds

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