Trout Amandine

Although the trout is prepared simply, it is absolutely delicious. Cooked bias-sliced carrots and sprigs of bright green parsley complement the classic garnish of sauteed almonds.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 22 mins to 30 mins

Trout Amandine

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Directions

  1. Rinse trout; pat dry with paper towels. Set aside.
  2. In a shallow dish combine flour, salt, and pepper. Place milk or buttermilk in a shallow dish. Dip trout into milk and then into flour mixture, turning to coat both sides.
  3. In a 12-inch skillet heat oil and 1 tablespoon of the margarine or butter over medium heat; add two of the trout. Fry for 5 to 7 minutes or until golden. Turn carefully and fry for 5 to 7 minutes more or until meat flakes easily with a fork. Drain trout on paper towels. Keep warm in a 300 degree F. oven. Fry remaining trout, adding additional oil and margarine or butter as necessary.
  4. Drain and scrape drippings from skillet; discard. Add 1 tablespoon margarine or butter and almonds to skillet; cook and stir over medium heat for 2 minutes or until almonds are golden. Remove from heat. Carefully stir in lemon juice and parsley. Spoon almond mixture over fish. Makes 4 servings.
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Nutrition Facts (Trout Amandine)

  • Per serving:
  • 493 kcal ,
  • 27 g fat
  • (5 g sat. fat ,
  • 131 mg chol. ,
  • 136 mg sodium ,
  • 10 g carb. ,
  • 50 g pro.
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