Trout Fillets with Almond Sauce

Trout Fillets with Almond Sauce

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Servings: 4
Calories: 432


  • 1 lb rainbow trout fillets
  • Pinch of salt and freshly ground black pepper
  • Pinch of ground cumin
  • Grated rind and juice of 1 lemon
  • 1 tablespoon sunflower oil
  • 5 floz fruity white wine
  • 3 oz ground almonds
  • 5 floz single cream or fromage blanc
  • Watercress salad cress and lemon w,edges to garnish


  • Wash the fish and pat dry with kitchen paper.
  • Season the flesh with a little salt, a grinding of pepper and a pinch of ground cumin, then sprinkle with half the lemon rind and juice.
  • Set aside the fillets for 1 to 2 hours for the flavours to develop.
  • Now heat the oil in a heavy frying pan and fry the fillets for 2 or 3 minutes on each side.
  • Arrange them on a warm serving dish and keep them warm while you make the sauce.
  • Add the wine to the frying pan and heat it to simmering point.
  • Remove from the heat and stir in the ground almonds, the remaining grated lemon rind and the cream or fromage blanc.
  • Cook over a very gentle heat for 5 minutes, stirring all the time.
  • Remove from the heat and whisk in the remaining lemon juice.
  • Check the seasoning - you may need to add a little pepper and pour the sauce over the fillets.
  • Serve garnished with watercress and wedges of lemon.
Calories: 432 kcal
Carbohydrates: 9 g
Protein: 29 g
Fat: 29g
Saturated Fat: 9 g
Cholesterol: 108 mg
Sodium: 50 mg
Potassium: 645 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 451 IU
Vitamin C: 17 mg
Calcium: 157 mg
Iron: 2 mg
Ingredients Fish & Seafood, Trout
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