Trout Fillets Amandine

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.

 

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Instructions

  • 1. Preheat you stove to 180°C (350°F)
  • 2. Thoroughly wash the fillets in cold water, then pat dry
  • 3. Prepare a piece or pieces of aluminum foil large enough to hold the fillets and butter them so the fillets don't stick
  • 4. Place the fillets on the foil skin down
  • 5. Dowse fillets with lemon juice to your taste
  • 6. Sprinkle dill over fillets
  • 7. Spread shallots over fillets
  • 8. Distribute almonds over fillets
  • 9. Add some salt and pepper to your liking
  • 10. Bake in the oven for 15 minutes (adjust time to your oven and your liking)
  • 11. Finish on broil for 2 minutes or until you get a nice looking colour :)
  • 12. Serve immediately with sides of your choice, e.g. rice, asparagus or what ever green is in your fridge
  • 13.

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