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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.'"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4.5 star rating.
Read Reviews (2)
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min

SERVINGS

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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.

FOOTNOTES

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REVIEWS

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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