Name: Trout Amandine
Yield: 4 servings
Ingredients: 4 pan-dressed trout (about 1 pound each); 2 teaspoons salt; 1/2 teaspoon pepper; 2 eggs; 1/2 cup half-and-half cream; 1/2 cup all-purpose flour; 1/2 cup slivered almonds; 3 tablespoons butter, divided; 3 to 4 tablespoons lemon juice; 1/2 teaspoon dried tarragon; 1/4 cup olive oil

Servings: 4 persons

4 pan-dressed trout (about 1 pound each)
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup half-and-half cream
1/2 cup all-purpose flour
1/2 cup slivered almonds
3 tablespoons butter, divided
3 to 4 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/4 cup olive oil

1
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 an tarragon; heat through. Remove from the heat and keep warm.
2
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.

No nutritional information available.

No additional tips available.

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

Trout Amandine

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