Delicate trout enhanced with citrus and a nutty texture.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 trout, cleaned and rinsed||3/4 cup dry white wine|
|2 lemons, halved and thinly sliced||salt and freshly ground black pepper|
|6 tbsp butter, melted||3 tbsp finely chopped parsley|
|1/2 cup sliced natural almonds|
Preheat the oven to 400°F (200°C). Butter a shallow baking dish. Make a few diagonal slashes about 1/4 in (5mm) deep on both sides of each fish. Arrange the fish side by side and tuck the lemon slices into the slashes.
Drizzle 2 tbsp of melted butter over the fish. Bake uncovered for 20 minutes or until the fish flakes easily with a fork.
Meanwhile, heat the remaining butter in a frying pan over medium heat. Add the almonds and cook, stirring, until lightly browned. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Mix in the parsley and season with salt and pepper. Transfer the fish to plates, spoon the almond mixture on top, and serve.
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