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Trout Amandine
Topic Started: Jun 22 2008, 10:24 AM (110 Views)
gginnola
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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