Trout Almondine

1. 1

   Season the trout with salt and pepper; dredge trout with flour.

2. 2

   In a large skillet, heat the oil to moderately high heat. Add the fillets.

3. 3

   Saute the fillets until golden brown on both sides.

4. 4

   Transfer trout to paper towels to drain; keep warm.

5. 5

   Melt butter.

6. 6

   Add almonds and saute until light golden brown; pour the almond mixture over the trout and garnish with lemon and parsley. Serves 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.