Trout Amandine
Yield
2 servingsPrep
10 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
trout
fresh-water, dressed |
*
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
ghee (clarified butter)
divided |
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
almonds
slivered |
|
| 1 | slices |
lemon
|
*
|
| 1 | 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.
