Trout Amandine
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Trout Amandine
3 cups thinly sliced blanched almonds
1/2 cup Butter or margarine, melted
3 Eggs
1-1/2 cups Half-and-half
1/2 tsp Salt
1/2 tsp White pepper
8 Freshwater trout fillets, 8-oz each; skinned
Flour
In a large frypan, saute almonds in butter over moderate heat until golden brown; remove from pan, cover, and set aside.
In a shallow large bowl, combine eggs and half-and-half. whisking well with a wire whisk. Dredge trout in flour, coating each well. Dip fillets in batter, then into flour again.
In the same frypan, saute trout in remaining pan
drippings over medium heat, about 3 minutes per side, or until fish is opaque in color and flakes easily with a fork. Drain trout on paper towels.
Spoon butter & almond mixture over each fillet.
