Here’s one of reader Angela’s favorites from My Great Recipes — Trout Amandine.
“I’ve never found a Trout Amandine recipe as good as MGR. ” she wrote. Angela also said that she used to make this recipe, but lost the card.
No worries, Angela – and everyone else out there who have lost their favorite recipes – I’ve got most of them. And if I don’t have it, most likely someone who is reading does!
Trout Amandine is card 4 in the fish cookery section
Also, the trout is drizzled with
- 4 trout cleaned, about 1/2 pound each
- white pepper
- 1/4 cup butter
- 2 tablespoons peanut oil or other salad oil
- 1/2 cup blanched almonds sliced crosswise
- 2 teaspoons lemon juice
Wipe fish lightly with damp paper towel. Sprinkle both sides with salt and pepper. Coat trout lightly with flour, shaking off excess.
Heat 2 tablespoons of the butter and oil in a large frying pan over moderately high heat. Add trout. Cook until well browned, about 3 minutes on each side, turning carefully once.
Meanwhile, saute almonds in remaining 2 tablespoons butter, heated in a small frying pan, until lightly browned, stirring occasionally. Stir in lemon juice. Sprinkle almonds lightly with salt, and keep mixture warm.
Arrange trout in a warm serving dish. Spoon almond butter over them.