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Herb Seasoned Trout Almondine

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Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

Wash and dry fish.
Salt and pepper the filets.
Dip in batter of egg and milk.
Drain.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Seafood

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