Crostini with parsley pesto and trout

Cut the trout into pieces of three to four cm. Halve the Amsterdam onions.

Cut the baguette out of the package into slices of a cm thick. Roast the slices of bread in a hot grill pan until they are crispy and have nice brown stripes on both sides.

Allow the crostini to cool well.

Grind the almonds with three quarters of the parsley in the food processor. Mix the horseradish with salt and pepper.

Then add as much olive oil as it is, turning it into a smooth pesto.

Brush the crostini with pesto and add a piece of trout and a halved onion. Garnish with a tuft of parsley.