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Trout Amandine

    4 pan-dressed trout (about 1 lb. each)
    2 teaspoons salt
    1/2 teaspoon pepper
    2 eggs
    1/2 cup half-and-half
    1/2 cup flour
    1/2 cup slivered almonds
    3 tablespoons butter or margarine, divided
    3 to 4 tablespoons lemon juice
    1/2 teaspoon dried tarragon
    1/4 cup olive oil or vegetable oil

  Sprinkle salt and pepper in the cavity of each trout. In a shallow
 bowl, beat eggs and cream. Dip trout in egg mixture, then roll in
 flour. In a small skillet over low heat, saute the almonds in 2
 tablespoons butter until lightly browned. Add lemon juice and
 tarragon; heat through. Remove from heat and keep warm.
  Meanwhile, in a skillet over medium heat, combine oil and remaining
 butter. Fry the trout for 8-10 minutes; carefully turn and fry 8
 minutes longer or until it flakes easily with a fork. Top with
 almond mixture.