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.
Trout Fillets Amandine aka “Truite Amandine”
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.
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
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