Name: Trout Amandine
Ingredients: 1 fillet rainbow trout; salt and pepper; 1 egg; 1 cup milk; 1/2 cup butter; 1/3 cup slivered almonds; juice of 2 lemons; 2 tablespoon Worcestershire sauce; 1 tablespoon chopped parsley

Trout Amandine

Ingredients

1 fillet rainbow trout
salt and pepper
1 egg
1 cup milk
1/2 cup butter
1/3 cup slivered almonds
juice of 2 lemons
2 tablespoons Worcestershire sauce
1 tablespoon chopped parsley

Instructions

Salt and pepper trout. Dip in batter of beaten egg and milk, then drain and dredge with flour. In a heavy pan, melt butter and saute trout for about 5 to 8 minutes, or until golden brown. Remove trout to a warm platter. Add almonds to pan and brown lightly. Add lemon juice, Worcestershire sauce and parsley. Heat through and pour over fish. Serves 3-4