Trout Amandine Recipe
- 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
step 1: Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
step 2: 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.
step 3: Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
step 4: Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.