Trout Amandine

As easy to prepare as plain pan-fried trout, but elegant enough to be served in the finest French restaurant, Trout Amandine will do justice to your hard-won catch.

4 to 8 pan-size trout, cleaned
1 3-ounce package sliced almonds
Flour salt and pepper
2 to 3 tablespoons butter
2 to 3 tablespoons oil
1 fresh lemon, cut in wedges (optional)

Rinse the whole fish in cool water and pat dry inside and out. Sprinkle the cavities of the fish with salt and pepper. Dip each fish in milk and roll in flour.

Melt butter and oil in skillet over medium-high heat until it is foamy but not brown. (You can use all butter or all oil, but a mixture of the two is less likely to burn than all butter and better tasting than all oil.)

Add two or three of the fish to the skillet along with part of the package of sliced almonds. Stir the almonds now and then and saute the fish for about 5 minutes on each side, turning the fish carefully with a large spatula or pancake turner. When the flesh flakes easily with a fork, serve the cooked trout with the golden almonds spooned over them.

Repeat with additional batches of fish and almonds, adding more butter and oil if needed. Lemon wedges are the traditional garnish.

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This recipe is copyright ©1985, 1999 William and Loretta Marshall.
Questions and comments can be sent here.
Page last updated 6/16/99.