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Trout Amandine

By: Bonnie Sue Greene  
"From Mesa, Colorado, Bonnie Sue Greene writes, ' I catch wonderful trout here, and this is a simple yet delicious way to prepare it.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 74 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 whole (12 ounce) pan-dressed trout
  • 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 or margarine, divided
  • 3 tablespoons lemon juice
  • 1/2 teaspoon dried tarragon
  • 1/4 cup olive or vegetable oil

Directions

  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. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2007 by Kendra S. 
Excellent! I used trout fillets that were on sale instead of whole trout and it turned out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2007 by Sheri S. 
My husband made this and rated it a 4.5 star recipe. He used milk instead of half and half... MORE

 
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