Trout in Orange Sauce

Rinse the gutted trout, season inside and out with salt and pepper and sprinkle with juice of one lemon. Cut the oranges into slices and halve them, place them in the belly cavity of the trout. Turn the fish in flour to the other side and fry in hot butter until brown on both sides. At the same time, in another frying pan, toast almond flakes in butter and extinguish with orange juice. Season with salt and pepper and refine with crème fraîche. If necessary, thicken the sauce with flour butter. Arrange the trout on a platter, pour the sauce over it and sprinkle the dish with finely chopped parsley.

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