Brown trout with grapes and almonds

Ingredients for 4 servings:

• 4 trout(s) (brown trout), ready to cook
• some salt
• some lemon juice
• 175 g grapes, green, pitted
• 50 g almond flakes
• 1 tbsp flour
• 125 ml white wine (e.g. Riesling), semi-dry
• 125 ml fish stock
• 150 ml cream
• 125 g butter, ice cold
• 1 tbsp cornstarch
• some pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the trout, dry them, and season the inside with salt and lemon juice. Preheat the oven to 200°C (top/bottom heat). Wash and drain the grapes, then halve them. Toast the almond flakes in a dry pan until light brown and set aside. Lightly dust the fish with flour and fry in 40g of hot butter. Place on a baking tray with the cooking fat. Cook the trout in the preheated oven for about 15 minutes. Meanwhile, reduce the fish stock and white wine by half. Add the cream and simmer uncovered for another 5 minutes. Thicken the sauce with a little cornstarch. Beat in 40g of ice-cold butter, season with salt and pepper. Now beat the sauce with a hand blender until fluffy. Heat the remaining butter, add the grapes, and season with some freshly ground pepper. Arrange the trout with the foamy sauce on warmed plates, sprinkle with grapes and almonds, and serve. Serve with parsley potatoes.