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| TROUT ALMONDINE | |
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6 trout, about 1 lb. each, split 1 tbsp. lemon juice 1 qt. water 1 c. milk 1 c. flour & cornmeal mixture 1 tsp. salt 1/2 tsp. white pepper 1/2 c. vegetable oil 1/2 c. butter 3/4 c. sliced blanched almonds Wash trout in lemon juice and water, drain and dry them. Dip in milk, roll in flour and meal mixture, shake off excess. Season with salt and pepper. In large skillet, heat oil and saute trout for about 6 minutes over medium-high heat, turn gently and cook 6 minutes on other side. Remove and keep warm. Remove oil from pan. Add butter and almonds. Saute 3 to 4 minutes over medium-high heat. Pour almonds and butter over fish. | |
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recipe reviews #29010
Brian (Illinois) says:
Made this recipe tonight! Totally awesome! I've seen this recipe made in other places, added some 5 min. wild rice, Pinot Grigot, and spiced my cornmeal mixture with some pepper and onion powder. Perfect lenten meal. Thanks for the recipe.
#60262
Dan (Iowa) says:
Excellent recipe. I was looking for something to try on the trout still in my freezer and this did not disappoint. Thanks!
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