Trout Amandine
Yield
2 servingsPrep
10 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
trout
fresh-water, dressed |
*
|
| ¼ | cup | all-purpose flour |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
| 3 | tablespoons |
ghee (clarified butter)
divided |
|
| 1 | tablespoon | lemon juice |
|
| 2 | tablespoons |
almonds
slivered |
|
| 1 | slices | lemon |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Trans-fat Free
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.
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