Trout Amandine

French, American

Trout make a wonderful quick dish. The toasty almonds and delicate white meat seem meant for each other. Larger fish have easier to handle bones. Get the freshest trout possible. If indulgent, double the amount of almonds.
2 good-sized trout (4 if they are small) 3/4 a pound per person is ideal
1/4 cup milk
1 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons flour
1/2 cup sliced almonds
4 tablespoons butter
1/4 cup lemon juice for deglazing
1 teaspoon water for deglazing
2 lemons and parsley for garnish
1 Rest trout in a dish of milk for 10 minutes, turning over a few times. Milk mellows the flesh and removes unwanted fishy tasting qualities.

2 Pat fish dry. Salt and pepper trout, inside and out.

3 Dredge fish in flour.

4 Heat pan on medium-high heat. Melt half the butter to near sizzling. Fry fish 4 minutes per side. Look for the flesh to turn white. Remove fish to warm platter.

5 Put in the rest of the butter. When it begins to sizzle, add almonds. After 30 seconds, turn nuts over cooking for 30 seconds more, until golden but not brown.

6 When golden but not brown, push the last bits of fish in the pan with lemon wedges to deglaze pan. Squeeze them, add water and stir with fork.

7 Pour almond mixture over fish. Decorate with lemon and parsley. Serve immediately.

people  use metric

If you use our recipes - please give foodie kitchen credit and link to