Trout Amandine
Yield
servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
pan-dressed, (about 1 pound each) |
*
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
light cream (half&half)
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
almonds
slivered |
*
|
| 3 | tablespoons |
butter
or margarine, divided |
|
| 3 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
tarragon leaves
dried |
|
| ¼ | cup |
olive oil
or vegetable oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
pan-dressed, (about 1 pound each) |
*
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
light cream (half&half)
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
almonds
slivered |
*
|
| 45 | ml |
butter
or margarine, divided |
|
| 45 | ml |
lemon juice
|
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 59 | ml |
olive oil
or vegetable oil |
|
Directions
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, sauté 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 to 10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork.
Top with almond mixture.
