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Most trout amandine recipes call for use of fillets and frying with a breading. I think these techniques mask the real flavor of fresh water trout. I prefer to broil the fish and deboning a cooked trout is quite easy and gives the chief a chance to show off. To debone a cooked trout use 2 tablespoons, first using a spoon remove the head & tail of the fish. Then make sure all the skin is cut. Using the spoons with the rounded side to the meat, carefully open the fish in butterfly style. Take the bones from the tail side and with a flourish remove all the bones at once.
- Use fresh or frozen trout make sure the fish is fully defrosted.
- Make sure the broiler is on and is very hot (preheat).
- Tost the almond in about 1 tbs of butter, keep warm.
- Cut the lemon into 3 or 6 slices.
- Place 1/3 of the lemon in the cavity of each fish.
- Line a broiler tray with buttered foil.
- Smear a little butter on each side of the fish.
- Broil trout for abou 5 minutes.
- Turn the fish carefully smear a little more butter and broil for about 5 minutes more.
- Ganish the trout with the toasted almods.
- If you are deboning add the almonds after the deboning has been done.