Trout Amandine
Trout Amandine is an moderately easy dinner. Made with 4 to 6 fresh or frozen pan-dressed trout (about 8 oz. each), 1 beaten egg, 1/4 c. light cream or milk, 1/2 c. all-purpose flour and 2 tbsp. cooking oil, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Thaw fish, if frozen.
Bone trout, if desired. Season. Combine egg and cream or milk.
Dip fish in flour, then in egg-cream mixture and again in flour.
In a large skillet, heat together the oil and 2 tablespoons of the butter.
Fry trout in hot oil mixture for 5 to 6 minutes on each side or until golden and fish flakes easily with a fork.
In a skillet, cook almonds in remaining butter until nuts are golden brown.
Remove from heat. Stir in lemon juice.
Place trout on a platter; pour almond mixture over.
Serves 4 to 6.
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