Main Dishes, Seafood

Classic Trout Amandine

  • 2 cups Milk
  • 2 teaspoons Salt, divided
  • 1/4 teaspoon Hot sauce
  • 6 (8 to 10 ounce) Trout fillets
  • 3/4 cup Flour, all-purpose
  • 1/2 teaspoon Pepper, fresh, ground
  • 1 1/4 cups Butter, divided
  • 1 tablespoon Olive oil
  • 3/4 cup Almonds, sliced
  • 2 tablespoons Lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup Parsley, fresh, chopped
  • 3 cups Cooked couscous w/ parsley
  • ~ And red bell pepper
  • Garnish: Fresh parsley sprigs

    • Stir together milk, 1 teaspoon salt andhot sauce in a 13 by 9 inch baking dish; add fillets, turning to coat. Cover and chill for two hours.

    Combine flour and pepper in a shallow dish.

    Melt 1 cup butter in a large skillet over medium heat; add oil. Remove fillets from marinade, discarding marinade. Dredge fillets in flour mixture. Add to skillet, and cook 2 minutes or until golden. Remove to aserving platter and keep warm.

    Combineremaining cup of butter and almonds in a saucepan and cook over medium heat until lightly browned.

    Stir in lemon juice, Worcestershire sauce and remaining oneteaspoon salt; cook 2 minutes. Remove from heat and stir in parsley; pour over fillets. Serve immediately over couscous, and garnish, if desired. Yield: 6 servings.

    NOTE: Prepare fillets and sauce up to 45 minutes before serving. Heat oven to 250 degrees; turn oven off. Place fillets in warm oven. Cook sauce over lowheat until warm, and drizzle over fillets just before serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!