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. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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