Almond-crusted salmon served with spiced tomato chutney with Don de Dieu






• 150 g of salmon, cut into filets  

• 1 egg

• ⅔ cup of white flour

• 150 ml of crushed almonds 

• 50 ml of olive oil

• Sea salt and freshly ground black pepper



• 4 fresh vine tomatoes, cubed

• ½ white onion

• 341 ml of Don de Dieu

• 1 pinch of cumin

• 1 pinch of chilli

• 1 pinch of nutmeg

• Sea salt and freshly ground black pepper


Garnish (optional)

• 200 ml of sour cream

• 1 stalk of fresh chives

• 1 lemon

A participation of

Pascal Bisson



• Before you begin, arrange the flour, beaten egg and almonds in three separate containers.

• Season the fish with salt and pepper. Then, to make the almond crust, dip the salmon filets on one or both sides—first in the flour, then in the egg, and finally in the almonds.  

• When the fish is well coated, heat a lug of olive oil in a frying pan and place the salmon in the pan, almond side down. Cook over low heat, leave to colour then turn the fish over. Finish by baking in the oven at 165°C (325°F) for about 8 minutes in the same pan.

• Cook the chutney ingredients in a saucepan over medium heat for about 15 minutes. Transfer to a food processor, pulsing repeatedly without over-grinding so you get a chunky texture.

• For extra flavour, garnish with the sour cream, lemon juice, lemon zest and chives.


Variation: This recipe can also be made with red tuna.

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