Colombian-style Amandine

Ingredients

In the Colombian-style Amandine, we incorporate Colombian flavors and ingredients to give the dish a unique twist. Instead of using traditional French herbs and spices, we use Colombian spices like cumin and ajiaco seasoning to add a touch of Latin American flair. Additionally, we replace the traditional French accompaniments with a zesty salsa made with fresh Colombian ingredients such as tomatoes, onions, and cilantro. We alse have the original recipe for Amandine, so you can check it out.

• 4 fish fillets (such as tilapia or trout) (500g / 1.1 lb) 4 fish fillets (such as tilapia or trout) (500g / 1.1 lb)
• 1 cup (120g) almonds, finely chopped 1 cup (120g) almonds, finely chopped
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon ajiaco seasoning 1 teaspoon ajiaco seasoning
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the salsa: For the salsa:
• 2 tomatoes, diced 2 tomatoes, diced
• 1/2 onion, finely chopped 1/2 onion, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, combine the chopped almonds, flour, cumin, ajiaco seasoning, salt, and pepper.
3. 3.
   Dip each fish fillet into the beaten eggs, then coat it with the almond mixture, pressing gently to adhere.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Cook the fish fillets for 2-3 minutes on each side until golden brown.
5. 5.
   Transfer the fish fillets to a baking sheet and bake in the preheated oven for 10-12 minutes, or until the fish is cooked through and the almonds are nicely toasted.
6. 6.
   Meanwhile, prepare the salsa by combining the diced tomatoes, chopped onion, cilantro, lime juice, and salt in a bowl. Mix well.
7. 7.
   Serve the Colombian-style Amandine with the zesty salsa on the side.

Treat your ingredients with care...

• Almonds — Make sure to finely chop the almonds to achieve a crispy crust without overpowering the fish.
• Ajiaco seasoning — If you can't find ajiaco seasoning, you can substitute it with a combination of paprika, garlic powder, and dried oregano for a similar flavor profile.

Tips & Tricks

• For an extra crispy crust, you can double coat the fish fillets by dipping them in the beaten eggs and almond mixture twice.
• Serve the Colombian-style Amandine with a side of steamed rice or roasted potatoes for a complete meal.
• If you prefer a spicier salsa, you can add a finely chopped jalapeno or a dash of hot sauce to the tomato salsa.

Serving advice

Serve the Colombian-style Amandine hot, garnished with fresh cilantro leaves. Accompany it with a generous portion of the zesty tomato salsa on the side.

Presentation advice

Arrange the crispy almond-coated fish fillets on a platter, placing a spoonful of the vibrant tomato salsa on top of each fillet. Garnish with a sprig of fresh cilantro for an elegant touch.