Herb Seasoned Trout Almondine
|Trout fillets||32 Ounce (4 Fillets Of Trout, 6-8 Ounce Each)|
|Egg||1 , beaten|
|Milk||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Onion juice||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Almonds||1 Cup (16 tbs), blanched and slivered|
|Parsley||1 Tablespoon, chopped|
Wash and dry fish.
Salt and pepper the filets.
Dip in batter of egg and milk.
Dredge lightly in flour.
In 9-inch skillet, melt 1/4 cup butter and 1/4 teaspoon onion juice, and saute trout about 5-8 minutes until a light brown.
Remove trout to a warm platter.
Pour off the butter and onion juice left in the pan, and add remaining butter and onion juice to the same pan.
Add the almonds, and brown slowly.
Add lemon juice and parsley, and when the mixture foams, pour it over the fish.