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Trout Fillets Amandine aka “Truite Amandine”

Bruno
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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine French
Servings 4
Calories 135 kcal

Ingredients
  

  • 1 large trout fillet 250 g (8 oz), skin on
  • 1 shallot finely sliced into rings
  • 6 almonds roasted and sliced or a small hand full if store bought sliced
  • 1 sprig of fresh dill or 1/2 tsp of dried parsely or thyme make suitable substitutes, finely chopped
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions
 

  • Preheat you stove to 180°C (350°F)
  • Thoroughly wash the fillet in cold water, then pat dry
  • Prepare a piece or pieces of aluminum foil large enough to hold the fillet and butter them so the fillet doesn't stick
  • Place the fillet on the foil skin down
  • Dowse fillet with lemon juice to your taste
  • Sprinkle dill over fillets
  • Spread shallots over fillet
  • Distribute almonds over fillet
  • 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
    Trout Fillets Amandine
Keyword almonds, fish, trout