Cook The Book: Stuffed Salmon Trout With Almonds And Yogurt

• Olive oil, for brushing
• Scant 1 cup chopped blanched almonds
• 2/3 cup plain yogurt
• Juice of 2 lemons, strained
• 1 pinch ground cumin
• 2 salmon trout, cleaned
• Salt and pepper
• Scant 1 cup chopped blanched almonds
• Scant 1 cup white wine
• 2/3 cup whole-milk plain yogurt
• 1/2 green bell pepper, seeded and cut into strips
• Salt and pepper

1. Preheat the oven to 400u0b0F and brush a roasting pan with oil. Combine the almonds, yogurt, lemon juice, and cumin in a bowl, season with salt and pepper, and divide the mixture between the cavities of the fish. Brush the fish with oil, lay them in the roasting pan, and bake for 30 minutes, or until the flesh flakes easily.
2. Meanwhile, make the sauce. Combine the almonds, wine, and yogurt in a pan, season with salt and pepper, and simmer, stirring occasionally, for 10 minutes. Add the strips of green bell pepper and heat through. Transfer the fish to a serving dish, pour the sauce over them, and serve immediately.

olive oil, blanched almonds, plain yogurt, lemons, ground cumin, salmon trout, salt, blanched almonds, white wine, wholemilk, green bell pepper, salt

Taken from www.seriouseats.com/recipes/2010/06/stuffed-salmon-trout-with-almonds-and-yogurt-recipe.html (may not work)