Simple elegance, whole trout dredged in
flour and sautéed in butter, served with a toasted almond
butter sauce and a light sprinkle of lemon juice.
Trout Amandine
- 2 (10-ounce each) whole trout, pan-dressed
- Salt and freshly ground black pepper to
taste
- 1/4 cup all-purpose flour
- 4 tablespoons butter - divided use
- 1/2 cup slivered almonds
- 2 tablespoons lemon juice
- Chopped fresh flat-leaf parsley for garnish
- Lemon slices for garnish
- Rinse and pat dry trout. Season inside
and out with salt and pepper. Dredge trout in flour.
- Heat 2 tablespoons butter in large skillet
over medium-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.
- Wipe out pan and add 2 tablespoons butter.
Cook butter over medium heat until it just begins to brown. Add the almonds and brown. Pour sauce
and almonds over fish and sprinkle with lemon
juice and parsley. Garnish with fresh lemon slices.
Makes 2 servings.
