Classic Trout Amandine Recipe

Name: Classic Trout Amandine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 2 teaspoons salt, divided; 1/4 teaspoon hot sauce; 6 (8- to 10-ounce) trout fillets; 3/4 cup all-purpose flour; 1/2 teaspoon pepper; 1 1/4 cups butter or margarine, divided; 1 tablespoon olive oil; 3/4 cup sliced almonds; 2 tablespoons lemon juice; 2 teaspoons Worcestershire sauce; 1/4 cup chopped fresh parsley; Hot cooked couscous with chopped parsley and red bell pepper; Garnish: fresh parsley sprigs

Servings: persons

2 cups milk
2 teaspoons salt, divided
1/4 teaspoon hot sauce
6 (8- to 10-ounce) trout fillets
3/4 cup all-purpose flour
1/2 teaspoon pepper
1 1/4 cups butter or margarine, divided
1 tablespoon olive oil
3/4 cup sliced almonds
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/4 cup chopped fresh parsley
Hot cooked couscous with chopped parsley and red bell pepper
Garnish: fresh parsley sprigs

1
Stir together milk, 1 teaspoon salt, and hot sauce in a 13- x 9-inch baking dish; add fillets, turning to coat. Cover and chill 2 hours.
2
Combine flour and pepper in a shallow dish.
3
Melt 1/4 cup butter in a large skillet over medium heat; add oil. Remove fillets from marinade, discarding marinade. Dredge fillets in flour mixture. Add to skillet, and cook 2 minutes on each side or until golden. Remove to a serving platter; keep warm.
4
Combine remaining 1 cup butter and almonds in a saucepan, and cook over medium heat until lightly browned.
5
Stir in lemon juice, Worcestershire sauce, and remaining 1 teaspoon salt; cook 2 minutes. Remove from heat, and stir in parsley; pour over fillets. Serve immediately over couscous, and garnish, if desired.
6
Note: Prepare fillets and sauce up to 45 minutes before serving. Heat oven to 250u00b0; turn oven off. Place fillets in warm oven. Cook sauce over low heat until warm and drizzle over fillets just before serving.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups milk, 2 teaspoons salt, divided, 1/4 teaspoon hot sauce, 6 (8- to 10-ounce) trout fillets, and more.

Yes, Classic Trout Amandine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic Trout Amandine

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