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Arnaud's Trout Amandine




Source of Recipe


Source: Ladies Home Journal - April 2001


List of Ingredients





6 trout fillets with skin (4 to 6 ounces each)
1 1/2 cups all-purpose flour
12 tablespoons butter, divided (no substitutes)
1 tablespoon fresh lemon juice
1 1/2 cups sliced almonds, toasted
6 lemon wedges



Recipe




Heat oven to 250 degrees F. Dip each fillet in flour, shaking off excess.
Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly.
Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes.
Turn and cook 2 to 3 minutes more, until golden brown.
Transfer fillets to a platter; keep warm in oven.
Wipe out skillet.
Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets.
Meanwhile, melt remaining 6 tablespoons butter in a small saucepan over medium heat.
Stir in lemon juice.
Spoon almonds then butter sauce over each fillet.
Serve with lemon wedges.
Servings: 6