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Trout Amandine

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Submitted by garvie

YIELD

2 servings

PREP

10 min

COOK

10 min

READY

30 min

Ingredients

2 2
EACH EACH TROUT
fresh-water, dressed *
¼ 59
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
divided
1 15
TABLESPOON ML LEMON JUICE
2 3E+1
TABLESPOONS ML ALMONDS
slivered
1 1
SLICES SLICES LEMON *
1 1
X X PARSLEY LEAVES
fresh, chopped *

Directions

Rinse fish thoroughly in cold water, pat dry, and set aside.

Combine flour, salt, and pepper in a small bowl; dredge fish in flour.

Fry fish in 2 tablespoon clarified butter in a large skillet 5 minutes on each side or until golden brown.

Transfer to a warm serving dish; sprinkle with lemon juice.

Add remaining clarified butter to skillet.

Add almonds, and sauté until golden brown.

Spoon almonds over fish. Garnish with lemon and parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 243 75% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 711mg 30%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 11% Vitamin C 6%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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