Many of the listed ingredients were missing when it came to it, one of the two title ingredients of almonds being chief among them. And those that I had were not quite as called for (whole trout as opposed to a filet). One must be flexible, I suppose.
The skeleton was the same: new potatoes, boiled, chopped, fried. Shallots (read onions with added garlic for this mangled version) and peppers sautéed. Fish floured, fried. But a whole fish requires a little extra involvement… fry both sides until golden, pop on a tray and bake for a few minutes. I took the opportunity to stuff it with some of the pepper onion mix, also. To which, incidentally, I added a splash of vinegar to sharpen up.
Big fan of the potatoes, I should do them more.
Very nice, all in all.
From From Venice to Istanbul – Rick Stein, pg. xxx