Arnaud's-style Trout Amandine
- 6 trout fillets with skin (4 to 6 oz each)
- 1 1/2 cups all-purpose flour
- 12 Tbsp butter, divided (no substitutes)
- 1 Tbsp fresh lemon juice
- 1 1/2 cups sliced almonds, toasted
- 6 lemon wedges
Heat oven to 250° 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.Makes 6 Source:
Submitted by: Recipe Group Member
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