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Truchas with salsa de almendras

updated

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Ingredients for 4 servings:

  • 4 trout, approx. 250 g each, ready to cook
  • 1 handful of almonds, peeled
  • 2 garlic cloves
  • 1 lemon(s), the juice
  • 8 tbsp olive oil
  • some flour
  • a few stalks of parsley
  • 1 jar white wine
  • some corn flour
  • Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 32 minutes

Trout with almond sauce

Fry the cleaned, salted, and floured trout in a pan with oil on both sides until lightly browned. Remove from the pan. In the same oil, roast the chopped garlic and coarsely chopped almonds. Then finely grind this mixture and the parsley in a mortar or with a hand blender. Add the lemon juice, the oil (from the pan), the wine, and the cornmeal. Blend again. Season to taste. Place the trout in an ovenproof dish and pour the almond sauce over it. Bake in a preheated oven (200°C) for about 5-7 minutes. Serve with rosemary potatoes or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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