Ingredients
2 Tbls olive oil
3 1/2 cups chopped onions
2/3 cup chopped fresh parsley
1/2 cup chopped slivered almonds
8 whole trout, cleaned, boned, butterflied
2 cups whipping cream
6 tbls butter, cut into small pieces
2 tbls fresh lemon juice
Preparation
Heat 1 1/2 tbl oil in heavy larlge skillet over high heat. Add onions, saute until beginning to soften, about 4 minutes. Mix in parsley. Season onion mixture to taste with salt and pepper. Transfer to medium bowl. Heat remaining 1/2 tbl oil in same skillet over medium-high heat. Add almonds, saute until beginning to brwon, about 30 seconds. Stir into onion mixture. Topping can be made 2 hours ahead. Cover, let stand at room temperature.
Preheat oven to 350. Butter 2 large baking sheets. Arrange 4 trout on each baking sheet, skin side down and open like books. Sprinkle fish with salt and pepper. Spoon about 1/4 cup topping over each trout, spreading to cover fillets completely. Bake until fish is cooked through, about 12 minutes.
Meanwhile boil cream in heavy medium saucepan until reduced to 1/4 cup, about 15 minutes. Add butter and lemon juice; whisk until butter melts. Season cream with salt and pepper. Transfer fish to 8 plates; drizzle with cream.
