Trout Amandine

Submitted by MizzNezz

"We catch a lot of trout here, and this is a great way to fix it!"

 

• Ready In: 24mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 (1 lb) pan dressed trout
• 2 eggs
• 1⁄2 cup half-and-half
• 1⁄2 cup flour
• 3⁄4 cup slivered almonds
• 3 tablespoons butter, divided
• 3 tablespoons lemon juice
• 1⁄2 teaspoon tarragon
• 1⁄4 cup olive oil

directions

1. Sprinkle salt and pepper in the cavities of the trout.
2. In shallow bowl, mix eggs and half and half.
3. Dip trout in egg mixture, then roll in flour.
4. In small skillet, saute the almonds in 2 t butter until light brown.
5. Add lemon juice and tarragon.
6. Remove from heat; keep warm.
7. In large skillet, on med heat, combine oil and remaining butter.
8. Fry the trout for 8 minutes, turn and fry another 8 minutes.
9. Place trout on serving platter; top with almond mixture.

Reviews

[Alice In Wa]

This is as good as any 5 star restaurant! It's fabulous! We had fresh trout, the sauce turned it into a fantastic dish! Thank you so much, Inez! We love your recipes!!!!

 

[AdamB]

We voted this the best fish we have ever eaten!

 

[paagiela]

I ordered a dish in Paris with trout and almonds that I just loved. So I looked for a recipe to replicate it and came across this one. I wanted to use a whole trout, not fillets like other recipes. This was delicious served with a rice pilaf like in th picture I posted.

 

[scnorman]

I made this ages ago and just got around to rating it. I don't eat fish so I'm rating based on the husband and guests. EVERYONE asked for the recipe. I didn't make any changes. This one is a real gem.

 

[Jenlyn]

This is absolutely the best fish my DH and I have ever tasted! The seasonings were dead on, they were an excellent complement to the delicate flavor of the fish. The only thing we did differently is I filleted the fish, as my DH husband doesn't like looking at a whole fish and I don't like the bones, then we fried the fillets about 4 minutes on each side until golden brown. We don't like a lot of fish so we don't have it much, but this is going into our "Favorite Recipes" cookbook and we can't wait to make it again. Thanks for posting!