From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 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.


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