October 11, 2014
Permitted use provided by: MissHomemade.com
- 2 (10 oz) trout, pan dressed or filled
- 1/4 cup flour
- 4 TBS (1/2 stick) butter
- 1/2 cup blanched slivered almonds
- sliced green pepper
- 2 TBS fresh lemon juice
- 1 TBS chopped fresh parsley (optional)
- 8 orange slices (garnish)
Rinse and pat the trout dry with paper towels. Season inside and out with salt and pepper to taste. Dredge trout in flour.
Melt 2 tablespoons of butter in a large heavy skillet over medium high heat. Add trout; brown on both sides. Lower heat to medium and cook for 5 minuteson each side or until cooked through. Remove to a serving plate, wrap in foil to keep warm.
Wipe out skillet and add 2 tablespoons of butter. Cook over medium heat until it begins to brown. Add the almonds and brown.
Pour this sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with the fresh lemon slices.
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