Trout Amandine

4 Fillets of Trout
1 cup Milk
1 tsp Salt
1/8 tsp Pepper
1/2 cup Flour
1/2 lb Butter
1/2 cup Chopped Almonds

*** Dip fillets in milk; season with salt and pepper; coat with flour. Melt 1/8 lb butter in electric skillet set at 375F and brown fillets on both sides. Remove fish from skillet, add remaining butter and saute almonds. Serve over cooked fillets. Garnish with lemon slices and parsley.

Yield: 4 Servings

Trout Meuniere
*** Follow above recipe, except omit almonds and add 2 tbs lemon juice to browned butter and serve over fish.

Return To:

Cajun Country -- New Iberia, Louisiana