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arnaud's trout amandine

Name: arnaud's trout amandine
Ingredients: 6 trout fillets with skin (4 to 6 ounces each); 1 1/2 cups all-purpose flour; 12 tablespoon butter, divided (no substitutes); 1 tablespoon fresh lemon juice; 1 1/2 cups sliced almonds, toasted; 6 lemon wedges

Arnaud's Trout Amandine Posted by LladyRusty at recipegoldmine.com - May 9, 2001 Source: Ladies Home Journal - April 2001 6 trout fillets with skin (4 to 6 ounces each) 1 1/2 cups ...

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Ingredients6 items

Ingredients

6trout fillets with skin (4 to 6 ounces each)
11/2 cups all-purpose flour
12tablespoonbutter, divided (no substitutes)
1tablespoonfresh lemon juice
11/2 cups sliced almonds, toasted
6lemon wedges

Directions

1
Arnaud's Trout Amandine Posted by LladyRusty at recipegoldmine.com - May 9, 2001 Source: Ladies Home Journal - April 2001 6 trout fillets wi
2
Dip each fillet in flour, shaking off excess
3
Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly
4
Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes
5
Turn and cook 2 to 3 minutes more, until golden brown
6
Transfer fillets to a platter
7
keep warm in oven
8
Wipe out skillet

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