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Trout Amandine Recipe

From Mesa, Colorado, Bonnie Sue Greene writes, " I catch wonderful trout here, and this is a simple yet delicious way to prepare it."

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4 Servings
Prep/Total Time: 30 min.

Ingredients

4 pan-dressed trout (about 1 pound each)
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup half-and-half cream
1/2 cup all-purpose flour
1/2 cup slivered almonds
3 tablespoons butter, divided
3 to 4 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/4 cup Crisco® Pure Olive Oil

Directions

Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice an tarragon; heat through. Remove from the heat and keep warm.
Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 568 calories, 41 g fat (12 g saturated fat), 211 mg cholesterol, 1,354 mg sodium, 17 g carbohydrate, 2 g fiber, 32 g protein.

Trout Amandine published in Taste of Home June/July 1997, p53

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Ingredients