Oven-baked trout with almond cream sauce

Ingredients for 2 servings:

• 2 fish(s) , trout
• 2 garlic cloves, finely sliced
• 1 lemon(s), organic, sliced
• 6 stalks of thyme
• 2 sage leaves
• salt and pepper
• 2 tbsp olive oil
• 30 g almonds, sliced
• 1 garlic clove(s), grated with a little salt
• 200 ml cream
• 200 ml vegetable stock
• salt and pepper

Instructions

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

delicious preparation of a trout in the oven with a separate sauce

Preheat oven to 220°C. Rinse the trout inside and out with cold water and pat dry with kitchen paper. Thinly slice the garlic and lemon. Season the trout inside and out with salt and pepper and place on a baking sheet lined with baking paper. Fill the belly cavity with three sprigs of thyme, a leaf of sage, and the garlic and lemon slices. Lightly score the fish skin several times. Drizzle the trout with oil and cook in the hot oven for 20 minutes. Prepare the sauce: Toast the almonds in a pan until golden brown. Add the cream, stock, and garlic and reduce by half to the desired consistency. Season with salt and pepper. Serve the trout with the sauce. Serve with boiled potatoes and a salad.