Trout Fillets Amandine aka “Truite Amandine”
Truite Amandine or Trout Fillets with Almonds is a fairly regular dish in our house. It’s easy to make, light fare, looks and tastes great and lends itself as everyday dinner as well as for entertaining.
I typically use whole almonds and slice them myself. I like having a bit of skin on the almonds for colour as opposed to using store bought ones that are just plain white.
The recipe below is for 2-3 people, depending on the size of the fillet. Use 2 fillets if you are feeding more or if the fillets are small, use one per person.
Make sure you serve a nice glass of white to go with that. I might suggest a Riesling of Cabinet quality.
Instructions
- Preheat you stove to 180°C (350°F)
- Thoroughly wash the fillets in cold water, then pat dry
- Prepare a piece or pieces of aluminum foil large enough to hold the fillets and butter them so the fillets don't stick
- Place the fillets on the foil skin down
- Dowse fillets with lemon juice to your taste
- Sprinkle dill over fillets
- Spread shallots over fillets
- Distribute almonds over fillets
- Add some salt and pepper to your liking
- Bake in the oven for 15 minutes (adjust time to your oven and your liking)
- Finish on broil for 2 minutes or until you get a nice looking colour :)
- Serve immediately with sides of your choice, e.g. rice, asparagus or what ever green is in your fridge
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