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Trout: Trout Amandine

Source of Recipe


From "Galley Greats"






List of Ingredients



• 2 lbs. trout fillets
  
• Salt and pepper to taste
  
• 1 egg
  
• 1 cup milk
  
• 1/2 cup flour
  
• 1/2 cup butter
  
• 1/3 cup slivered almonds
  
• Juice of 2 fresh lemons
  
• 2 Tbsp Worcestershire sauce
  
• 1 Tbsp chopped fresh parsley
  






Instructions



1. Salt and pepper the trout. Beat together egg and milk. Dip trout in egg mixture, then dredge in flour.
   
   
2. Melt butter in a 9-inch skillet and sauté trout over medium-high heat, about 5 to 8 minutes, or until golden brown. Transfer trout to a warm platter.
   
   
3. Add almonds to the skillet and brown lightly. Add lemon juice and Worcestershire sauce, and heat for approximately 2 to 3 minutes. To serve, pour the sauce over the fish and garnish with parsley.
   
   Serves 3 to 4