Fish Amandine Recipe

Name: Fish Amandine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1 cup milk; 8 (5 ounce) fish fillets (trout fillets are very good); flour, seasoned with (for dredging); salt and pepper; 1/2 cup butter; 1/3 cup slivered almonds; 2 tablespoons lemon juice; 2 tablespoons Worcestershire sauce; 1 tablespoon minced parsley

Servings: persons

1 large egg
1 cup milk
8 (5 ounce) fish fillets (trout fillets are very good)
flour, seasoned with (for dredging)
salt and pepper
1/2 cup butter
1/3 cup slivered almonds
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon minced parsley

1
In a shallow dish, whisk together the egg and the milk.
2
Dip fillets, letting excess drip off, and dredge in seasoned flour.
3
Shake off excess.
4
Heat butter in large skillet over moderately-high heat until foam subsides and cook fish in 2 batches for 3-4 minutes per side, or until it just flakes.
5
Transfer to a platter and keep warm in a 200F oven.
6
Add almonds to skillet and cook over moderate heat, stirring, for 1 minute, or until they are pale golden.
7
Add lemon juice, Worcestershire Sauce and parsley.
8
Cook mixture, stirring, until it is heated through and spoon sauce over fish.

355

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 10 ingredients. The key ingredients include: 1 large egg, 1 cup milk, 8 (5 ounce) fish fillets (trout fillets are very good), flour, seasoned with (for dredging), and more.

Yes, Fish 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.

Fish Amandine

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