Ingredients
- 4 fresh trouts
- 50 g of thyme
- 4 sprigs of parsley
- 2 organic lemons
- salt
- pepper
- 150 g slivered almonds
- 150 g butter
- olive oil
Instructions
- Preheat the oven to 190°C (fan assisted).
- Wash the herbs and slice the lemons.
- Rinse the trouts in fresh water and pat dry with paper towels. Season them with salt and pepper on the inside and fill them with the herbs and lemon slices. Place in an ovenproof dish (or baking tray) and drizzle with olive oil.
- Once the oven is hot, insert the cooking probe into the head of the largest trout and set the temperature to 65°C (alternative setting without probe: 190°C fan heat for 20-25 minutes depending on the size of the trouts).
- Brown the slivered almonds in a pan. Melt the butter in a saucepan. Remove the trouts from the oven, sprinkle with almonds and drizzle with melted butter.
- Serve with steamed potatoes or vegetables on the side.
More information:Â www.siemens-home.bsh-group.com
