Dinner, Fish, Recipes

Almond Crusted Trout

September 13, 2013

Almond Crusted Fish1

I think fish is one of those things you either like or you don’t. When I was younger it took my parents years of nagging at the dinner table when they tried to make me want to eat fish. I preferred not to. Now however, I’d choose fish over meat any time. My favorite is probably salmon, just because of its versatility. It’s decadent when served smoked with a drizzle of lemon on a blini. But it’s also divine when poached and served with some tamari. And don’t even get me started on the herb crusted salmon….

This summer I discovered a new favorite: Trout.

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Isn’t he just gorgeous?

We bought them directly from a fisherman at the lake and cooked them the next day. Trout is such a beautiful fish and really tasty. As with all things, there’s a few ways that you can prepare them. But generally it won’t require a lot of time. We chose to stuff the trout with fresh herbs, sage salt, garlic and a few pieces of lemon for some tang.

Almond Crusted Fish6

Buying a whole fish as opposed to just the meat sans bones can be a bit intimidating, but once you know how to best fillet the fish the whole process really becomes a piece of cake….or shall I say piece of fish?!

Even though trout as such is already delicious, especially when stuffed with lemon and herbs, I personally think it’s best when served with an almond crust. Not only does it add some crunch to something that literally melts on your tongue but toasted almonds are just divine…especially if you’re like me and you choose to toast them in butter.

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So what’s the take-home message today? Buy some trout or any other fish you like {preferably as local possible}, stuff it with anything you can find, throw on some toasted almonds and enjoy a delicious dinner. You can come back later and thank me then!

Almond Crusted Trout

serves 2

Ingredients:

  • 2 medium-sized trout, entrails removed {shops will usually do this for you!}
  • a handful of parsley, roughly chopped
  • 1 lemon, cut into thin slices and slices halved
  • 2-3 garlic cloves, peeled and thinly sliced
  • a bit of sage salt
  • 2-3 handful of flaked almonds
  • two generous knobs of butter

Instructions:

Heat up a knob of butter in a skillet that will fit the fish {it’s great to have oval pans for this}.  Rub the inside of the fish with sage salt. Then stuff the fish with some chopped parsley, some lemon slices  and sliced garlic. When the butter has melted cook the fish on medium-high. While it’s cooking on the outside use a spoon and gently pour some melted butter into the fish. This will ensure that the meat is tender and cooked. Once the outside is cooked carefully flip the fish over and cook the other side. When the fish has completely cooked, transfer it onto a serving plate, set aside in a warm place {e.g. an oven preheated to 50°C}. While the pan is still hot add the flaked almonds and toast until golden brown. This will only take a minute or maximum 2 minutes. Disperse the toasted almonds over the cooked fish and serve immediately. Serve with a fresh garden salad and potatoes.

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2 Comments

  • Reply Kathryn September 13, 2013 at 12:30 pm

    I have to say, I’m not a big fish person at all but I love the pictures in this post Antonia! So beautiful.

  • Reply 2013 Favorites December 29, 2013 at 5:23 pm

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