TROUT AMANDINE
Source of Recipe
ARNAUD'S, NEW ORLEANS
Recipe Introduction
This buttery combination of trout and sliced almonds has been a Big Easy favorite for generations.
List of Ingredients
Prep time: 10 minutes
Cooking time: 4 to 6 minutes per batch
6 trout fillets with skin (4 to 6 oz. 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
1. Heat oven to 250 degrees . 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.
2. Wipe out skillet. Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets.
3. 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. Makes 6 servings.
Per serving: 600 calories, 41 g total fat, 14.5 g saturated fat, 134 mg cholesterol, 272 mg sodium, 22 g carbohydrates, 37 g protein, 141 mg calcium, 2 g fiber
|
|
member logon
