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Trout Amandine

 Trout Amandine
From Mesa, Colorado, Bonnie Sue Greene writes, " I catch wonderful trout here, and this is a simple yet delicious way to prepare it."
4 ServingsPrep/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 King Arthur Unbleached 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

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.

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Trout Amandine (continued)

Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.