Recipe for Arnaud's Trout Amandine from the Restaurant section.
Arnaud's Trout AmandinePosted 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 all-purpose flour
12 tablespoons butter, divided (no substitutes)
1 tablespoon fresh lemon juice
1 1/2 cups sliced almonds, toasted
6 lemon wedges Heat oven to 250 degrees F. Dip each fillet in flour, shaking off excess. Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes. Turn and cook 2 to 3 minutes more, until golden brown. Transfer fillets to a platter; keep warm in oven. Wipe out skillet. Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets. Meanwhile, melt remaining 6 tablespoons butter in a small saucepan over medium heat. Stir in lemon juice. Spoon almonds then butter sauce over each fillet. Serve with lemon wedges. Servings: 6
We hope you enjoy your freshly made Arnaud's Trout Amandine. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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