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Title: Trout Amandine
Categories: Fish Entree Taste
Yield: 4 Servings
4 | Pan-dressed trout (about 1 pound each) | |
2 | ts | Salt |
1/2 | ts | Pepper |
2 | Eggs | |
1/2 | c | Half and half |
1/2 | c | All-purpose flour |
1/2 | c | Slivered almonds |
3 | tb | Butter or margarine; divided |
3 | tb | Lemon juice |
1/2 | ts | Dried tarragon |
1/4 | c | Olive or vegetable oil |
Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add 3 to 4 tablespoons lemon juice and tarragon; heat through. Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture. Yield: 4 servings.
NOTES : "From Mesa, Colorado, Bonnie Sue Greene writes, 'I catch wonderful trout here, and this is a simple yet delicious way to prepare it.'" Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Taste of Home, June/July, 1997
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