Trout topped with Almonds oven baked

A fresh trout from a regional fish pond is a great choice for a Sunday dinner. 

That is a treat you can not often get. But I was lucky. A simple cooking method is the best way to celebrate the trout. I choose to prepare it in the oven. The trout stays whole and does not dry out.

A balcony raid brough a good amount of fresh herbs to stuff inside the trout. It's end of October, but lots of herbs are still going strong. As long we don't get down to freezing temperatures over night, I will harvest lots more.

Recipe for 2:

750 g trout

50 g mixed fresh herbs (watercress, basil, lovage, celery greens, lemon verveine, thyme  piminelle, tarragon)

1/2 lemon

30 g butter

Fish seasoning, salt and pepper

40 g spliced almonds, 3 tbsp Brandy

Preheat the oven 200 C.

Clean the trout inside and outside. Season with fish seasoning. Stuff all the herbs inside. Place lemon slices on top and 3 slices of butter. Season the top with salt and pepper.

Put in the oven for 10 min. Then crank up the heat to 240 C and finish for 5 min.

The trout is ready when you can pull out any fins without resistence.

In a small pan foam some butter and toss the almonds in. After 5 min stirring, finish with the brandy. Serve on top of the trout.

I ate it with some leftover pastasotto.