Ingredients to make Stuffed trout and warm almond vinaigrette:
- 4 trout serving
- 8 thin slices of bacon
- salted
- 8 tablespoons of olive oil
- 2 tablespoons of flour
- Warm almond vinaigrette:
- 150 grams of filleted almonds
- 50 grams of seedless raisins
- 3 tablespoons of balsamic or Modena vinegar
- 2 tablespoons of brown sugar
- 4 tablespoons of virgin olive oil
How to make Stuffed trout and warm almond vinaigrette:
- We clean, empty and wash the trout.
- We lightly salt them inside and out
- Flour the trout and fry them in oil, taking care that they do not break when turning.
- It is enough that the exterior is browned and the interior is almost raw.
- We take them out of the pan and put them on a baking tray.
- Place 2 thin slices of bacon in each trout.
- We put the trout in the oven at 200º C for 15 minutes so that the inside of the fish is finished cooking.
- To make the vinaigrette warm we proceed as follows.
- In a non-stick frying pan, heat the 4 tablespoons of olive oil along with the sliced almonds and the raisins.
- When they begin to take color, add the brown sugar and when it dissolves, remove the pan from the heat and add the 3 tablespoons of balsamic vinegar.
- Stir and let a light caramel form.
- We put it to the point of salt and keep it in a place near the heat until the moment of its use.
- Remove the trout from the oven and sauce with the warm vinaigrette.
