Almond Trout

Almond Crusted Trout

Humish lf them, his place taken by a smallish elderly bear who danced thunsly to pipe and drum white the wedding guests ate trout in a crust of

crushed almonds. —A STORM OF SWORDS

Serves 2 + Prep: 15 minutes + Grilling: 1 hour

Pairs well with Modern White Beans and Bacon (page 150), Medieval Armored Turnips (page 68), white wine

The crust, which doubles as an awesome stuffing, has a sweetness reminisce other sweet-savory medieval recipes, with the almonds and lemon really punch

through. It helps keep the fish moist and tender, flaking off the bone. We made recipe with whole fish, but it's also great for fillets. The key is to cook it slowly a a low heat, to ensure that the crust doesn't burn and the fish doesn't dry out.

¼ cup fresh parsley, chopped

¼ cup fresh dill, chopped 2 shallots, chopped

½ cup chopped or ground almonds (we chopped almonds, then pounded them with a mortar and pestle)

1 teaspoon salt

¼ cup bread crumbs

4 cloves garlic, minced

¼ cup lemon juice

1 egg

½ cup flour

2 small cleaned and gutted trout, or 4 trout fillets

Heat a grill to low or preheat the oven to 275°F.

Mix the herbs, shallots, almonds, salt, and bread crumbs together by hand or in a food processor. Add in the garlic, lemon juice, and egg and mix until uniform in tex-ture. Put the four into a shallow bowl and dredge the fish in the flour. Gently pack the almond mixture inside and around the fish. Grill or bake for about 1 hour, or until the crust is just crispy and the fish is cooked through. Plate and serve.