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Sunday, June 18, 2017

Trout Amandine

4 pan-dressed trout (about 1 lb. each)
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup half-and-half
1/2 cup flour
1/2 cup/40g slivered almonds
3 tablespoons butter or margarine, divided
3 to 4 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/4 cup olive oil or vegetable oil

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, saute the almonds in 2
tablespoons butter until lightly browned. Add lemon juice and
tarragon; heat through. Remove from heat and keep warm.
Meanwhile, in a skillet over medium heat, combine oil and remaining
butter. Fry the trout for 8-10 minutes; carefully turn and fry 8
minutes longer or until it flakes easily with a fork. Top with
almond mixture.

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