Ingredients:
Trout – 4, medium, cleaned, washed and dried
Oil – 2 tblsp
Green Capsicum – few thin strips
Lemon Wedges
For the Stuffing:
Almonds – 100 gms, ground
Juice of 2 Lemons
Salt – 1 tsp
Black Pepper – 1 tsp
Cumin – 1 tsp
Water – little
For the Sauce:
Almonds – 100 gms, ground
White Wine – 1 cup
Single Cream – 150 ml
Salt
Black Pepper
Little Milk to mix
Method:
1. Mix the stuffing ingredients in a bowl.
2. Add just enough water to make a thick paste.
3. Divide the mixture into 4 and fill each trout.
4. Heat oil in a large baking dish.
5. Add the fish and turn to coat in the oil.
6. Bake in a preheated oven at 200C/400F for 20 to 30 minutes.
7. In a small pan, mix the almonds for the sauce with wine and cream.
8. Season to taste with salt and pepper.
9. Add enough water to make a single cream consistency.
10. Bring to the boil and simmer gently for 10 minutes.
11. Stir frequently. Add a little water if it is too thick.
12. Arrange the fish on a large dish.
13. Garnish with the lemon wedges.
14. Add the slices of capsicum into the sauce.
15. Pour a little over each trout and serve the rest in a small cup.
