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+--- Thread: Arnaud's Trout Amandine (/showthread.php?tid=196643)
Arnaud's Trout Amandine - tubeN2 - 04-21-2005
6 trout fillets with skin (4 to 6 ounces each)
1 1/2 cups all-purpose flour
12 tablespoons butter, divided (no substitutes)
1 tablespoon fresh lemon juice
1 1/2 cups sliced almonds, toasted
6 lemon wedges
Heat oven to 250 degrees 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.
Servings: 6