Trout Amandine | Dorothy Lane Market

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    Trout Amandine

    PREP TIME 2 mins
    COOK TIME 12 mins
    SERVINGS 2
    Chef Carrie Walters
    • POSTED Jul 23rd, 2021
    • BY Chef Carrie Walters

    INGREDIENTS

    • 2 whole trout, pan ready
    • ¼ cup all-purpose flour
    • 4 Tbsp butter
    • ½ cup almonds, blanched and slivered
    • 2 Tbsp lemon juice
    • 1 Tbsp fresh parsley, chopped for garnish
    • 8 slices of lemon for garnish

    INSTRUCTIONS

    1
    Rinse and pat trout dry. Season inside and out with salt and pepper to taste. Dredge trout in flour.
    2
    Heat 2 tablespoons of butter in a large skillet over high heat until melted. Add trout and brown both sides.
    3
    Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
    4
    Wipe out pan and add 2 tablespoons of butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
    5
    Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices

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    Trout Amandine

    PREP TIME 2 mins
    COOK TIME 12 mins
    SERVINGS 2

    INGREDIENTS

    • 2 whole trout, pan ready
    • ¼ cup all-purpose flour
    • 4 Tbsp butter
    • ½ cup almonds, blanched and slivered
    • 2 Tbsp lemon juice
    • 1 Tbsp fresh parsley, chopped for garnish
    • 8 slices of lemon for garnish

    INSTRUCTIONS

    1
    Rinse and pat trout dry. Season inside and out with salt and pepper to taste. Dredge trout in flour.
    2
    Heat 2 tablespoons of butter in a large skillet over high heat until melted. Add trout and brown both sides.
    3
    Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
    4
    Wipe out pan and add 2 tablespoons of butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
    5
    Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices

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