Trout With Almond-Lemon Sauce Recipe

Name: Trout With Almond-Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 freshwater trout fillets (about 2 pounds); 1/3 cup butter or margarine; 1 cup lemon juice; 1/2 cup chopped onion; 1/4 cup Worcestershire sauce; 1/4 cup chopped fresh parsley; 1/2 cup sliced almonds; 4 eggs, lightly beaten; 1 cup milk; 2 cups all-purpose flour; 1 teaspoon pepper; Vegetable oil

Servings: persons

12 freshwater trout fillets (about 2 pounds)
1/3 cup butter or margarine
1 cup lemon juice
1/2 cup chopped onion
1/4 cup Worcestershire sauce
1/4 cup chopped fresh parsley
1/2 cup sliced almonds
4 eggs, lightly beaten
1 cup milk
2 cups all-purpose flour
1 teaspoon pepper
Vegetable oil

1
Rinse fish thoroughly in cold water; pat dry, and set aside.
2
Combine butter, lemon juice, onion, and Worcestershire sauce in a saucepan; cook over medium heat, stirring occasionally, until butter melts. Stir in parsley and almonds. Remove from heat; keep warm.
3
Combine eggs and milk in a large mixing bowl; beat well. Dip fish in egg mixture; dredge in flour. Sprinkle with pepper.
4
Fry in 1/2 inch hot oil (350u00b0) in a large skillet 3 minutes or until golden brown, turning once. (When done, fish should flake easily when tested with a fork.) Drain on paper towels.
5
Place fish on a warm serving platter; spoon almond-lemon sauce over top. Serve immediately.

685

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 12 ingredients. The key ingredients include: 12 freshwater trout fillets (about 2 pounds), 1/3 cup butter or margarine, 1 cup lemon juice, 1/2 cup chopped onion, and more.

Yes, Trout With Almond-Lemon Sauce 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.

Trout With Almond-Lemon Sauce

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