Trout Amandine
List of Ingredients
Lemon Cream 2 tablespoons butter
1/3 cup sliced almonds, toasted
1/2 cup milk
1 egg yolk
1/2 teaspoon hot sauce
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
6 (12 ounce) trout fillets
Vegetable oil
Lemon Cream Sauce (see recipe)Recipe
1. Melt butter in a large heavy skillet over low heat. Add almonds. Saute almonds until golden. Remove from skillet and drain on paper towels. Wipe skillet clean.
2. Whisk together milk, egg yolk and hot sauce in shallow dish. Stir together flour, salt and pepper in shallow bowl. Dredge trout fillets in flour moxture. Dip in egg yolk mixture. Dredge trout fillets again in flour mixture, shaking to remove any excess flour mixture.
3. Pour oil into skillet to a depth of 1/4 inch; heat to 375 degrees. Fry trout in batches in oil 3 to 4 minutes on each side or until golden. Serve with Lemon Cream Sauce and sprinkle with almonds.
Yeild: 6 servings
Note:
To keep cooked fish warm while others fry, place on a wire rack in a shallow pan. Place pan in a 200 degree oven.
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