Trout Amandine

SUBMITTED 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.'"

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (2)

DIRECTIONS

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.

Wine Tip

Try with a California white wine like Chardonnay or dry Riesling.

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REVIEWS

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 great, they just needed less time to cook. The fish was moist, flaky and perfect and the almond mixture was delicious. Served it alongside asparagus and parmesan risotto and it was a wonderful meal. Thanks!

1 user found this review helpful

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 and substituted oregano and thyme for the tarragon. It turned out very well!

0 users found this review helpful

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