Stuffed trout

Preparation:

Preparation: Mix 400 g of chopped walnuts, the juice of 1/2 lemon, 1/2 glass of cream, 2 tablespoons of horseradish sauce, salt and pepper to taste: with this mixture stuff half of 4 trout, washed and cleaned . Grill the trout for 5 minutes on each side. Spread the rest of the mixture onto one side of each fish and return to the grill until a seared crust is formed. Serve the trout hot with plenty of freshly chopped parsley.