INGREDIENTS:
Clean, wash and scale trout. Dry thoroughly and roll lightly in flour. Melt the butter in a frying pan. When it is hot, but not brown, put in trout. Cook over low heat 5 to 7 minutes; turn carefully, and cook on other side for the same length of time. When golden brown, salt and pepper them and lay them carefully on a heated serving platter. Add cream to the butter remaining in pan; mix rapidly; add almonds and stir carefully so that the almonds will not be broken and heat again just to the boiling point. Do not boil sauce. Spoon sauce over trout; add thin rounds of lemon and serve immediately.
SERVES: 4
- 4 medium sized trout, 1 to 1-1/2 pounds
- 3/4 cup flour (or less)
- 2/3 cup butter
- 1/2 cup heavy cream
- 2/3 cup toasted, slivered almonds
- Salt and pepper to taste
- 1 thinly sliced lemon
Clean, wash and scale trout. Dry thoroughly and roll lightly in flour. Melt the butter in a frying pan. When it is hot, but not brown, put in trout. Cook over low heat 5 to 7 minutes; turn carefully, and cook on other side for the same length of time. When golden brown, salt and pepper them and lay them carefully on a heated serving platter. Add cream to the butter remaining in pan; mix rapidly; add almonds and stir carefully so that the almonds will not be broken and heat again just to the boiling point. Do not boil sauce. Spoon sauce over trout; add thin rounds of lemon and serve immediately.
SERVES: 4
