Fortunately this wonderful recipe for stuffed trout from Lake Iseo in Lombardy is easy for us to duplicate here because trout are readily available. The only real work is sewing the cavities closed to hold the stuffing in place. On the mornings that we prep this dish for sixty, we call ourselves the School of Trout Stitchery. I bought some carpet needles to make this group embroidery a little easier, but you may use a large sewing needle. Sewing just six trout will not take very long, and they are so delicious you will be convinced they are worth every effort. Steamed asparagus or sautéed spinach or Swiss chard makes a fine accompaniment.
Melt the butter in a small skillet over medium heat. Add the onion and cook until almost transparent. Add the garlic for the last 2 minutes of cooking time. Stir the onion mixture into the almond mixture, then stir in the parsley, Parmesan, and lemon zest if using. Season to taste with salt, pepper, and a little nutmeg.
Spoon the stuffing mixture into the cavities of the trout and sew the openings closed with a large sewing needle and white thread.
Heat the grill or broiler. Brush each fish with olive oil and sprinkle lightly with salt and pepper.
© 1998 Joyce Goldstein. All rights reserved.