| Trout Amandine | |
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| Tweet Topic Started: Jun 22 2008, 10:24 AM (110 Views) | |
| gginnola | Jun 22 2008, 10:24 AM Post #1 |
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Chef
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Trout Amandine 4 trout fillets 1/8 teaspoon pepper 1 cup milk 1/2 cup flour 1 teaspoon salt 1/2 cup (1 stick) butter 1/2 cup chopped almonds Dip fillets in milk; season with salt and pepper; coat with flour. Melt 1/2 stick of butter in electric skillet set at 375° F. and brown fillets on both sides. Remove fish from skillet; add remaining butter and sauté almonds. Serve over cooked fillets. Garnish with lemon slices and parsley. Yield: 4 servings. Trout Meuniere: Omit almonds, and add to butter 1 tablespoon each of chopped parsley and green onions, 2 tablespoons of lemon juice, and 1/8 teaspoon each of hot sauce and Worcestershire sauce. |
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