 |
Yield: 4 Servings.
Ingredients:
2 tsp salt
½ tsp pepper
4 pan-dressed trout (about a pound each)
2 eggs
½ cup half-and-half cream
½ cup all-purpose flour
½ cup slivered almonds
3 Tbsp butter or margarine
3-4 Tbsp lemon juice
½ tsp dried tarragon
¼ cup olive or vegetable oil
|
Season each Trout with salt and pepper
inside the cavity. In a bowl, beat eggs and cream. Dip each Trout into
this mixture, then roll in the flour. In a skillet over low heat, saute
the almonds in 2 tablespoons of butter until lightly brown. Add lemon
juice and tarragon; heat through. Remove from heat and keep warm. Meanwhile,
in a skillet over medium heat, combine oil and remaining butter. Fry
the Trout for 8-10 minutes; carefully turn and fry 8 minutes longer
or until it flakes easily with a fork. Top with the almond mixture.
|
|
