Baked Trout with Creamy Almond Sauce
A fusion dish that combines European flair with rich, savory flavors featuring succulent trout baked with garlic, onions, and almonds in a creamy sauce.
Dive into a culinary adventure with this exquisite Baked Trout with Creamy Almond Sauce, a fusion dish that combines European flair with rich, savory flavors. This main course features a succulent trout, stuffed and baked with a delicious blend of minced garlic, chopped onions, and almonds, all enveloped in a lush, creamy sauce that ensures every bite is a delight.
Ingredients
š 1 whole butterflied trout
š§ 5 cloves of minced garlic
š§
1 whole white onion, chopped
š° 3/4 cup chopped almonds
š§ 2 tablespoons butter
š« 4 tablespoons olive oil
š„ 1 1/2 cups heavy cream
š§ Complete seasoning
š¶ļø Black pepper
š§ Salt
Instructions
1- Preheat and Prepare Pan:
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
Evenly spread 1 tablespoon of butter in a rectangular metal baking pan to prevent sticking.
2- Season the Trout:
Lay the butterflied trout in the baking pan.
Season generously on both sides with salt, pepper, and complete seasoning using a silicone basting brush.
3- Prepare Onion Bed:
Remove the trout temporarily.
Create a bed of chopped white onion at the bottom of the pan.
Place the trout back onto this onion bed.
4- Stuff the Trout:
- Stuff the cavity of the trout with minced garlic, a portion of the chopped onion, and half of the chopped almonds.
5- Add Cream and Butter:
Pour half the heavy cream over the filling.
Place small pieces of the remaining butter on top.
6- Fold and Drizzle Olive Oil:
Drizzle 1 tablespoon of olive oil over the filling.
Close the trout by folding one side over the other.
7- Distribute Ingredients:
- Collect any spilled ingredients and cream, distributing them around and on top of the trout.
8- Butter and Olive Oil Finish:
Add the remaining butter pieces on top.
Drizzle 3 tablespoons olive oil over the fish.
9- Final Cream Pour:
Pour the remaining heavy cream around and over the fish and onions in the pan.
Top with the remaining chopped onion.
10- Bake the Trout:
- Bake in the preheated oven for about 20 minutes, until the fish is cooked and flaky.
11- Serve the Trout:
- Carefully transfer the trout to a serving plate.
- Spoon the sauce from the baking pan over it.
12- Garnish:
- Garnish with the remaining chopped almonds and a few whole peeled almonds for presentation.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Calories: Approximately 650 per serving
Proteins: 45g
Fats: 48g
Carbohydrates: 15g
Equipment: Baking Pan, Small Glass Bowls, Silicone Basting Brush, Slotted Spoon, Ladle, Serving Plate
Cooking Tips
- Use a layer of chopped onion as a bed for the trout to add flavor and prevent sticking.
- Thoroughly season both sides of the fish for maximum flavor.
- Ensure the fish is generously stuffed to maximize moisture and aroma.
- The creamy sauce helps maintain the trout's moisture during baking, ensuring rich flavor throughout.
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