Trout Amandine
Ingredients
- 1 fillet rainbow trout
- salt and pepper
- 1 egg
- 1 cup milk
- 1/2 cup butter
- 1/3 cup slivered almonds
- juice of 2 lemons
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped parsley
Instructions
Salt and pepper trout. Dip in batter of beaten egg and milk, then drain and dredge with flour. In a heavy pan, melt butter and saute trout for about 5 to 8 minutes, or until golden brown. Remove trout to a warm platter. Add almonds to pan and brown lightly. Add lemon juice, Worcestershire sauce and parsley. Heat through and pour over fish. Serves 3-4
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