How to make
The cleaned trout are seasoned inside and out with a pinch of freshly ground black pepper and salt.
Grind the almonds in a blender.
Melt the butter in a pan, add the grinded nuts and stir, until the butter is well absorbed into the almond paste.
Remove the pan from the heat. Season with a few drops of lemon juice, a pinch of black pepper and a pinch of fresh rosemary.
In the belly of each trout, put 1 tbsp. of the almond filling.
Stick a toothpick through it and transfer it into a baking pan. Pour 3 1/3 tbsp (50 ml) of white wine and 2 tbsp. of olive oil.
Sprinkle the remaining stuffing over each fish.
Sprinkle the trout with almonds. Roast the trout in a preheated oven at 360°F (180°C) with a fan, until the roasted fish is nicely browned.
Serve the Trout with Crunchy Almond Crust with lots of lemon!
Enjoy!
