Prepared by grilling a whole trout and drizzling it with toasted almonds and a buttery sauce, this recipe is one of the most preferred classic presentations among freshwater fish. Its simple composition lets the fish's own flavor take center stage.
Rub the cleaned trout with olive oil and season with salt and black pepper.
Cook the trout on a hot grill, turning both sides, until the flesh flakes easily with a fork.
Melt butter in a pan and toast the sliced almonds until golden, then add lemon juice and chopped parsley and remove from heat.
Drizzle the hot almond sauce over the grilled trout and serve immediately.
Important: Stir constantly while toasting the almonds in butter, the butter can burn quickly and give the sauce a bitter taste. Allergen: contains fish, milk/dairy products (butter), and tree nuts (almond).
If you brush the trout's skin with a thin layer of olive oil before putting it on the grill, you prevent it from sticking to the grill.
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