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home > recipes > seafood > trout almondine
from New Jersey, USA Trout Almondine Trout Almondine 2 lb. trout fillets 2 T flour 1-1/2 t salt or substitute divided 1/4 t pepper 6 T butter or margarine 1/4 c. slivered blanched almonds 1 t lemon juice 1/4 c. sherry 1 T. chopped fresh parsley Combine flour with 1 t. salt and the pepper; sprinkle on trout. In large skillet over medium heat fry fish in 4 T melted butter about 8 minutes or until lightly browned. Remove fish to a platter and keep warm. Add remaining butter to skillet along with almonds; brown almonds lightly stirring frequently. Stir in 1/2 t salt, lemon juice sherry & parsley. Pour over trout. Serve immediately. Serves 4.

Trout Almondine


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(posted January 15, 1999)

from New Jersey, USA

Trout Almondine

Trout Almondine

2 lb.
trout fillets
2 T
flour
1-1/2 t
salt or substitute divided
1/4 t pepper
6 T
butter or margarine
1/4 c. slivered blanched almonds
1 t
lemon juice
1/4 c.
sherry
1 T. chopped fresh
parsley

Combine flour with 1 t. salt and the pepper; sprinkle on trout.
In large
skillet over medium heat fry fish in 4 T melted butter
about 8 minutes or until lightly browned. Remove
fish to a
platter and keep warm. Add remaining
butter to skillet along
with almonds;
brown almonds lightly stirring frequently. Stir
in 1/2 t
salt, lemon juice
sherry & parsley. Pour over trout.
Serve immediately. Serves 4.





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