Almond Trout with Lemon Dill Sauce
1lb trout cleaned
1 package stuffing mix
4 large mushrooms
3-4 sundried tomatoes (blanched)
3 cloves garlic
1/2 cup almonds
Fresh herbs, thyme & sage
1 package lemon dill sauce
Make stuffing mix (directions on package)
Chop garlic cloves, sundried tomatoes and add to bread stuffing. Add some fresh herbs and 1/4 cup almonds.
Wash cavity of trout and lay a double layer of tin foil. Spray foil with cooking oil. Stuff fish with breading mixture. Toast 1/4 slivered almonds and remove. Sautee mushrooms.
Add lemon wedges, mushrooms and toasted almonds to the stuffed fish. Line the mushrooms and almonds along the top of the stuffing.
Wrap the fish in foil, leaving the top open for the stuffing to brown.
Bake at 350 degrees upright in a roasting pan for approx. 45 minutes. Check fish for tenderness and leave for 5-10 minutes longer to brown the stuffing.
Prepare lemon dill sauce while fish is cooking.
Serve with fresh green beans or vegetables of choice. Garnish lemon & limes.
Pair with a bottle of Beaujolais ( Pisse-Dru) and enjoy!