Fillet trout and cut into longitudinal strips about 1/2 cm wide. Marinate with lemon and salt and let stand for about 40 minutes. In this case, lemon and salt cause the trout to cook.
Add olive oil, shallots and ginger.
Boil carrots, cut into sticks and mix with trout strips when warm.
Chop almonds and puree in a cutter with the remaining ingredients to make a pesto.
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