Spring trout in almond kernel sauce

Ingredients for 2 servings:

• 2 trout(s) (rainbow trout), fresh, gutted
• 6 potatoes, waxy
• 1 bunch parsley, fresh, flat-leaf
• 1 bunch parsley, fresh, curly
• 250 g almonds, chopped
• 2 limes
• 1 pinch of salt
• 1 pinch(s) pepper mix, coarsely ground
• 1 pinch(s) chervil, dried
• 6 slices of rusk
• 1 piece(s) butter
• 2 cloves garlic
• 1 tbsp juniper berries

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 21 hours; Total time approx. 1 day 21 hours 30 minutes

Peel the potatoes, cut them in half with a knife (if they are very large), and place them in a pot of lightly salted water. Add enough water so that it is not much higher than the potatoes and add a little flat-leaf parsley. Boil the potatoes for half an hour. Meanwhile, prepare a plate. Take two slices of rusk and rub them together over the plate to make breadcrumbs. Add salt and pepper, and a little chervil, and mix. Place the slices of lime, peeled from their skins, into the trout’s belly, along with a pinch of salt, pepper, chervil, and two sprigs of flat-leaf parsley. Also, add a clove of garlic, which is lightly cut with a knife to better distribute the flavor, and a few juniper berries. The fresh trout should have a sufficiently moist surface – typical for this fish – so that you can coat it on both sides in the rusk crumbs without needing to use additional egg (since the almonds are already very filling). Take one or two large pans. Heat them and melt 1 tablespoon of butter in them, then add the trout. This should happen after the potatoes have been cooking for 20 minutes. Brown the trout, making sure the temperature isn’t too hot, as the butter could burn. After the second turn, simply sprinkle the almonds over the trout. The breaded sides of the trout can be peppered again and again with a coarsely set pepper mill, if desired, for an even crispier and more delicate texture. The trout will be in the pan for about 10-15 minutes – they’re basically done when the eyes have a distinct white spot in the center. You can add a knob of butter every now and then, if desired. What’s left in the pan, besides the trout, is the almond butter sauce. The almonds should brown after a while. Be careful with the heat of the pan; if it’s too hot, the breadcrumbs will easily burn with the butter. In this case, it’s better to cook it on a lower heat for a longer time. Make sure to move the trout around a bit so the delicious skin doesn’t stick to the bottom of the pan. Once the potatoes are cooked (do the fork test), take a kitchen towel and hold the pot with the lid slightly tilted to drain the water through the crack. Add salt if desired. Then add a knob of butter to the potatoes. Finely chop the curly parsley and sprinkle over the top. Mix thoroughly with a wooden spoon. Reduce the heat to low on the trout until it no longer sizzles loudly. Pour the juice of one lime over the trout, not forgetting the almonds. If the pan is still too hot, it might splash unexpectedly when the lime juice hits the hot butter. The whole thing is now ready to be arranged and served. A glass of white wine or a grape juice and mineral water spritzer is recommended. Tip: If that’s not enough on your plate, you can chop fresh carrots and kohlrabi into large pieces, add salt, and sauté them in a pot with a little water. It goes perfectly with the dish.