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Trout with cream and almonds




Source of Recipe


T-FAL magazine


List of Ingredients




4 medium-sized trout (gutted),
30g butter,
20 cl fresh cream,
125g flaked almonds,
a few leaves of sorrel,
salt & pepper.

Recipe



Butter an oven-proof dish. Arrange the trout in it garnished with few knobs of butter. Cook at 225°C. Half way through cooking, turn the trout over, pour on the cream, add salt and pepper and sprinkle with almonds. Continue cooking and serve very hot.