Grilled Trout "Amandine" with Oranges
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Trout is one of those fish dishes that's easy to prepare, despite its pretentious names. Trout "Amandine" means "fried with almonds." This French dish is made with sliced almonds (almond petals), topped with a fish fillet, sealed in foil, and grilled. Orange slices and coriander also add a magical flavor and aroma. Cooking takes less than half an hour, and the trout, coated with a crispy almond crust, is a truly festive dish, both in taste and presentation.
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Recipe:
Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce (170 g) trout fillets with a little olive oil; season with salt and black pepper. Place each fillet, skin side down, on top of the nuts. Top with a few orange slices (peel left), then stack one fillet on top of the other, skin side up, to form a trout sandwich. Sprinkle with additional almonds and coriander. Seal the fish in foil and grill over high heat until the trout is cooked through and the almonds are nicely browned, 8 to 10 minutes. Use a spatula to carefully loosen the bottom almond skin from the foil.
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