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.
2 trout fillets
25 grams roasted, unsalted almonds
1 tablespoon mustard
1/2 teaspoon white wine vinegar
- Preheat the oven to 180°C. Line a baking tray with tin foil.
- Rinse and slice the leeks, and spread them out on the baking tray. Drizzle with olive oil and season with salt and pepper.
- Blitz the almonds in a food processor until they are roughly chopped.
- 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.
- Sprinkle the almond over the mustard, covering all of the skin. Place the trout on top of the leeks.
- Roast in the oven for 25 minutes, until the fish is cooked through.
- Serve as is or, with rice.