Trout fillets with almonds
Published on 18 February 2017
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Ingredients and method
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A light dish: crisp toasted almonds pair beautifully with delicate trout. Quick and easy with a short cooking time. I served it with catalogna chicory, but other vegetables or a simple salad work well and make an impressive meal! Ideal for many guests: prepare everything on a parchment-lined tray ahead and bake at the last minute.
INGREDIENTS FOR 2
2 skin-on rainbow trout or lake trout fillets
80 g flaked almonds (or thinly slice whole blanched almonds)
Salt
Pepper
Gargnano extra virgin olive oil, if possible
Buy ready fillets or prepare them yourself if confident. I wash and pat the trout fillets dry with kitchen paper, leaving the skin on.
I run a finger along the fillet against the direction towards the tail to feel and raise any bones.
I remove all the bones with tweezers.
I also remove the white fatty strip along the side.
I arrange the fillets on a parchment-lined baking tray.
I brush well with extra virgin olive oil and add salt and pepper.
I cover generously with flaked almonds, pressing lightly to make them stick. Ready to bake!
I bake at 180°C for 15/20 minutes, checking cooking: my fillets were large. The almonds should be toasted and coloured. Add a lovely side dish and lunch is served. Easy, isn't it?
INGREDIENTS FOR 2
2 skin-on rainbow trout or lake trout fillets
80 g flaked almonds (or thinly slice whole blanched almonds)
Salt
Pepper
Gargnano extra virgin olive oil, if possible
Buy ready fillets or prepare them yourself if confident. I wash and pat the trout fillets dry with kitchen paper, leaving the skin on.
I run a finger along the fillet against the direction towards the tail to feel and raise any bones.
I remove all the bones with tweezers.
I also remove the white fatty strip along the side.
I arrange the fillets on a parchment-lined baking tray.
I brush well with extra virgin olive oil and add salt and pepper.
I cover generously with flaked almonds, pressing lightly to make them stick. Ready to bake!
I bake at 180°C for 15/20 minutes, checking cooking: my fillets were large. The almonds should be toasted and coloured. Add a lovely side dish and lunch is served. Easy, isn't it?Original source: https://incucinaconlilly.com/2017/02/18/filetti-di-trota-alle-mandorle/
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