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Speckled Trout Amandine

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  Almonds 1⁄2 Pound
  Butter 2 Tablespoon
  Trout fillets 6 , fried (Speckled)
  Lemon 1⁄2 , juiced

The trout may be deliciously fried if it is first soaked in a small quantity of milk.
Slice 2 cloves garlic and add to the milk about 1/2 hour before adding the fish.
Flavor the milk with salt, pepper, and a small onion, scraped.
After soaking, the fish should be rolled in flour and fried in deep fat.
A half pound of almonds will garnish fish for 5 or 6 persons.
Simply chop the almonds to the size used for fudge or other candy, and brown them in a small saucepan in the butter, until the nuts are a rich golden color.
Squeeze the juice from 1/2 lemon into the butter just before serving, and then pile the nuts over individual servings of the fish; or if the fillets are served at the table from the platter, serve from a gravy boat, spooning the sauce over the fish.

Recipe Summary

Difficulty Level: 
South American
Main Dish

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