trout amandine
8 to 12 (1/2 pound) trout Milk 2 teaspoons salt, divided 6 drops Tabasco sauce 2 cups flour 1 teaspoon white pepper 2 cups (4 sticks) butter Soak fish in milk, 1 tea...
Ingredients
- 8to 12 (1/2 pound) trout
- 2teaspoonsalt, divided
- 6drops tabasco sauce
- 2cupflour
- 1teaspoonwhite pepper
- 2cup(4 sticks) butter
- 3/4cupshaved almonds
- 1/4cupchopped fresh parsley
Directions
- 1
Trout Amandine 8 to 12 (1/2 pound) trout Milk 2 teaspoons salt, divided 6 drops Tabasco sauce 2 cups flour 1 teaspoon white pepper 2 cups (4
- 2
Prepare mixture of flour, 1 teaspoon salt and white pepper and lightly coat the damp fish inside and out before sautéing
- 3
Melt butter in each of 2 skillets that are large enough to cook 3 fish at a time
- 4
Heat butter to bubbling hot, but do not allow it to brown or brown the fish too quickly
- 5
Place trout in skillets and sauté approximately 5 minutes on the first side
- 6
Turn fish over and cook about 3 minutes on the second side
- 7
Take care not to overcook
- 8
As the trout are cooked, place them on a warm platter or directly on the plates and serve as soon as possible with a slice of lemon on each