Trout Amandine

* Exported from MasterCook *

Trout Amandine

Recipe By : Taste of Home, June/July, 1997
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dishes
Taste Of Home

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pan-dressed trout (about 1 pound each)
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup half and half
1/2 cup all-purpose flour
1/2 cup slivered almonds
3 tablespoons butter or margarine -- divided
3 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/4 cup olive or vegetable oil

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 3 to 4 tablespoons lemon juice and tarragon; heat
through. 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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NOTES : "From Mesa, Colorado, Bonnie Sue Greene writes, 'I catch wonderful
trout here, and this is a simple yet delicious way to prepare it.'"