Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Whole Trout Amandine Recipe
    Lost? Site Map

    Whole Trout Amandine

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Chef Rag Mop's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Use fresh or frozen trout make sure the fish is fully defrosted.
    2. 2
      Make sure the broiler is on and is very hot (preheat).
    3. 3
      Tost the almond in about 1 tbs of butter, keep warm.
    4. 4
      Cut the lemon into 3 or 6 slices.
    5. 5
      Place 1/3 of the lemon in the cavity of each fish.
    6. 6
      Line a broiler tray with buttered foil.
    7. 7
      Smear a little butter on each side of the fish.
    8. 8
      Broil trout for abou 5 minutes.
    9. 9
      Turn the fish carefully smear a little more butter and broil for about 5 minutes more.
    10. 10
      Ganish the trout with the toasted almods.
    11. 11
      If you are deboning add the almonds after the deboning has been done.

    Ratings & Reviews:

    • on August 02, 2010

      45

      Very tasty! I misread and put a bit of butter in the fish instead of lemon, and while eating it I could taste how the lemon would have made a difference. However, it was still enjoyed by both my husband and myself. I did use the full amount of almond for the single trout that we had, which we both thought was great, so I would increase the amount of almonds from what the recipe states. I did bake the trout rather than broil it with no problem. Thanks Rag Mop! PS, thanks for the deboning instructions, I would have made a mess of it without them!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Whole Trout Amandine

    Serving Size: 1 (198 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 379.1
     
    Calories from Fat 219
    57%
    Total Fat 24.3 g
    37%
    Saturated Fat 7.1 g
    35%
    Cholesterol 111.9 mg
    37%
    Sodium 141.1 mg
    5%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 2.9 g
    11%
    Sugars 0.6 g
    2%
    Protein 35.9 g
    71%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites