TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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 olive oil

Nutritional Facts

1 each: 568 calories, 41g fat (12g saturated fat), 211mg cholesterol, 1354mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 32g protein .


  1. 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.
  2. 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.
Originally published as Trout Amandine in Taste of Home June/July 1997, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Lynnette68 15274
Reviewed Jun. 4, 2010

"My husband really enjoyed this recipe. I did, however, just use a trout fillet I picked up at the grocery store."

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