Trout with Almonds and Grapes
Ingredients
- For the trout
- 50 grams clarified butter
- 4 whole trout (each about 300 grams, ktchen-ready)
- 1 untreated lemon (juiced)
- salt
- freshly ground peppers
- ½ bunch parsley
- 4 sprigs Dill
- Pastry flour (to coat)
- 125 milliliters dry white wine
- For the sauce
- 250 grams green, seedless Grape
- 1 Tbsp butter
- 100 meters dry white wine
- 150 milliliters fish stock
- 100 milliliters Whipped cream (at least 30% fat content)
- 100 grams sliced, roasted almonds
- For the garnish
- Dill (for serving)
- Lemon wedge (for serving)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Heat the butter in an oven-proof pan. Remove the head from the trout. Rinse the trout, pat dry, sprinkle with lemon juice and season inside and out with salt and pepper. Rinse the herbs, remove the stems, chop coarsely and place inside the trout. Dredge the fish in flour, brush off excess and sauté on both sides in hot butter. Pour the white wine into the pan and bake 15–20 minutes in the oven, depending on the size of the fish.
For the sauce: Rinse and halve the grapes and sauté them in a saucepan with butter. Deglaze the pan with wine and simmer to reduce by half. Add the fish stock and season with salt and pepper. Add the cream and bring the sauce to a boil briefly. Mix in the almonds. To serve, spoon the sauce over the fish and garnish with dill and lemon wedges.
