I haven’t had trout at home since I made it almost 18 months ago with my friends, based on the Jamie Oliver recipe for oat-crusted trout. I saw it on the fridge shelf, and couldn’t resist. I decided to try using up some almonds, as I have seen nuts being used to coat meat all over the place.

I also haven’t cooked leeks in a very long time, so I figured it was time to get them both going. You can eat this as is, but I would recommend bulking it out a bit with some wild rice. I don’t really have much else to say about this dish, which isn’t like me at all. I also don’t have much else to say not about this dish. So, just enjoy it.

Ingredients

2 trout fillets
25 grams roasted, unsalted almonds
1 tablespoon mustard
1/2 teaspoon white wine vinegar
3 leeks
olive oil
pepper
salt

1. Preheat the oven to 180°C. Line a baking tray with tin foil.
2. Rinse and slice the leeks, and spread them out on the baking tray. Drizzle with olive oil and season with salt and pepper.
3. Blitz the almonds in a food processor until they are roughly chopped.
4. Mix the mustard and white wine vinegar in a small bowl, to loosen it a bit. Brush the mustard mix on the skin of the trout.
5. Sprinkle the almond over the mustard, covering all of the skin. Place the trout on top of the leeks.
6. Roast in the oven for 25 minutes, until the fish is cooked through.
7. Serve as is or, with rice.