Stuffed trout and warm almond vinaigrette recipe

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:

1. We clean, empty and wash the trout.
2. We lightly salt them inside and out
3. Flour the trout and fry them in oil, taking care that they do not break when turning.
4. It is enough that the exterior is browned and the interior is almost raw.
5. We take them out of the pan and put them on a baking tray.
6. Place 2 thin slices of bacon in each trout.
7. We put the trout in the oven at 200º C for 15 minutes so that the inside of the fish is finished cooking.
8. To make the vinaigrette warm we proceed as follows.
9. In a non-stick frying pan, heat the 4 tablespoons of olive oil along with the sliced ​​almonds and the raisins.
10. 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.
11. Stir and let a light caramel form.
12. We put it to the point of salt and keep it in a place near the heat until the moment of its use.
13. Remove the trout from the oven and sauce with the warm vinaigrette.