Pan-Seared Trout with Moroccan Amlou Sauce
A delicate trout dish served with a rich and nutty amlou sauce, inspired by the flavors of Morocco.
Ingredients
- ●4 trout filletfresh and of good quality
- ●1 tsp exotic spice blendavailable at most middle-eastern markets
- ●2 tbsp olive oiluse a high-quality oil with a distinct flavor
- ●2 cloves garlicminced
- ●1/2 cup almondsground and toasted
- ●1/4 cup prunesdiced
- ●2 tbsp apricot jamavailable at most middle-eastern markets
- ●1 tbsp lemon juicefreshly squeezed
- ●2 tbsp amlou (almond paste)available at most middle-eastern markets
- ●to taste salt and pepperoptional
Instructions
- 1
1. In a small bowl, mix together the exotic spice blend, garlic, and lemon juice.
- 2
2. Season the trout fillet with salt and pepper to taste.
- 3
3. Heat the olive oil in a large skillet over medium-high heat.
- 4
4. Add the trout fillet to the skillet, skin side up, and sear for 2-3 minutes.
- 5
5. Flip the trout over and cook for an additional 2-3 minutes, or until cooked through.
- 6
6. While the trout is cooking, heat the ground almonds and diced prunes in a small saucepan over medium heat, stirring constantly.
- 7
7. Add the apricot jam and amlou to the saucepan, stirring to combine.
- 8
8. Simmer the sauce for 2-3 minutes, or until heated through.
- 9
9. To serve, place the cooked trout on a plate and spoon the amlou sauce over the top.
- 10
10. Garnish with fresh herbs, if desired.