Search
by Ingredient

Trout Amandine

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by baileyjrdn

YIELD

servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

4 4
EACH EACH TROUT
pan-dressed, (about 1 pound each) *
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
2 2
LARGE LARGE EGGS
½ 118
½ 118
½ 118
CUP ML ALMONDS
slivered *
3 45
TABLESPOONS ML BUTTER
or margarine, divided
3 45
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML TARRAGON LEAVES
dried
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 329 77% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 1288mg 54%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 9%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe