Trout Amandine
35 min·American
Ingredients
- 2 whole (10 ounce) trout, pan-dressed
- salt and pepper to taste
- ¼ cup all-purpose flour
- 4 tablespoons butter
- ½ cup blanched slivered almonds
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley, for garnish
- 8 slices lemon, for garnish
Instructions
4 steps
- 1
Preparation - Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
- 2
Cooking the Fish - Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
- 3
Making the Sauce - Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
- 4
Finishing - Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.
Progress
0 / 4 steps
