Stewed trout amandine

Stewed trout amandine

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters


  • Rainbow trout: 700 gr
  • Black pepper: 15 peppercorns
  • Dill leaves: to taste
  • Almonds: 30 gr
  • Salt: to taste
  • Olive oil: lev. 5


  1. Cut the trout in cubes and marinate it for 1/2 hour together with the rest of the ingredients (except salt).
  2. Insert the paddle in the bowl.
  3. Pour everything in the bowl, close the lid, set the thermostat dial to position 4, press the bottom heating element button and press the on/off button.
  4. Cook for 17 minutes. Serve with a drizzle of oil on top.

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