4 trout cleaned and de-scaled melted butter for brushing foil For the stuffing: 2 Tbs. oil 3 Tbs. grated onion 2 leeks, trimmed, washed and finely sliced 1 Tbs. ground almonds 1 Tbs. fresh dill, finely chopped salt and freshly ground black pepper juice and zest of half a lime For the almond topping: 1 oz./25g Butter 4 Tbs. almond flakes
Instructions
1) First make the stuffing. Heat oil in a pan and fry onion and leek until softened. Stir in almonds and dill. Season
2) Sprinkle in lime juice and zest. Transfer to a bowl and cool.
3) Clean fish inside cavities and rinse skin to remove any remaining scales. Lay a sheet of foil on a baking sheet big enough to take all the fish in a single layer. Leave enough foil overlapping the sides to cover and enclose them. Brush foil liberally with melted butter.
4) Stuff each fish cavity with a little stuffing mixture. Lay on baking sheet. Cover with foil. Pinch to seal and make a parcel. If the baking sheet sheet is not big enough for all four fish, wrap each one individually in buttered foil.
5) Place parcel in a preheated oven 375 F, 190 C for 20 minutes or until cooked through. Meanwhile melt butter in a frying pan and toss flaked almonds around to brown. When fish are cooked, transfer to serving plates and spoon over golden almond flakes before serving.
