Stuffed Trout with Bell Bell Pepper and Almond Kernels

Rinse trout and dry with kitchen paper. Then score both sides 3 to 4 times about 2 cm deep with a sharp kitchen knife.

Squeeze lime. Drizzle trout on both sides with half the amount of lime juice.

For filling, place ground almonds, Parmesan cheese and 10 g cr’eme fra^iche in baking bowl. Peel garlic clove and press through garlic press to add. Mix all together.

Rinse and dry parsley. Chop in an electric chopper or possibly with a large kitchen knife. Add parsley to filling, fold in . Season with salt, pepper and remaining lime juice.

Spoon about 1/2 tsp of the almond-parsley filling into each incision of the trout, pressing gently until smooth. Spread remaining filling (except for 1 tbsp.) into belly opening of trout.

Cut peppers in half, remove stem ends and white dividers, including seeds. Rinse peppers and cut into small cubes.

Place bell pepper cubes on the bottom of the microwave oven’s grease trap. Add white wine and tap water. Cover with microwave foil and sauté at 600 watts for 5 minutes.

Stir remaining cr’eme fra^iche and 1 tablespoon almond-parsley filling into bell bell pepper mixture. Salt. Place trout side by side on top. Saute, covered with microwave foil, at 600 watts for 1500 cmin. After half the cooking time, carefully turn trout to the other side.

Transfer trout to a platter

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