Almond Trout
Pan-fried trout with a flour coating, served with lemon butter almond sauce.
Ingredients
salt
2 tsp
pepper
1/2 tsp
processed whole trout (approx 1 lb each)
4
eggs
2
half-and-half (mixture of heavy cream and milk)
1/2 cup
flour
1/2 cup
sliced almonds
1/2 cup
butter (divided)
3 tbsp
lemon juice
3-4 tbsp
dried tarragon
1/2 tsp
olive oil
1/4 cup
Instructions
1
Step 1
Sprinkle salt and pepper inside the cavity of each trout. In a shallow bowl, beat together eggs and half-and-half. Dip each trout in the egg mixture, then coat with flour. Toast sliced almonds in a small pan over low heat, add 2 tbsp butter and stir until lightly golden. Add lemon juice and tarragon; heat through then remove from heat to keep warm.
2
Step 2
Meanwhile, heat olive oil and remaining butter in a pan over medium heat. Cook the trout for 8-10 minutes; flip carefully and cook for another 8 minutes until the fish flakes easily with a fork. Pour the almond mixture over the top of the trout.
