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Recipe - Trout Amandine


Trout Amandine

Pair with Villa Bellangelo - 2011 Dry Riesling
Prep: 8 min. Cook: 16 min.     Yield: 4 Servings

Here in the Finger Lakes, the City of Geneva is known as the "Lake Trout Capital of the World."  Our 2011 Dry Riesling will serve as a magnificent complement to this locally caught fresh fish.  Enjoy!


Ingredients

  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (1 lb) pan dressed trout
  • 2 eggs
  • 1/2 cup half-and-half
  • 1/2 cup flour
  • 3/4 cup slivered almonds
  • 3 tablespoons butter, divided
  • 3 tablespoons lemon juice
  • 1/2 teaspoon tarragon
  • 1/4 cup olive oil






    Directions

    • Sprinkle salt and pepper in the cavities of the trout.
    • In shallow bowl, mix eggs and half and half
    • IDip trout in egg mixture, then roll in flour.
    • In small skillet, saute the almonds in 2 t butter until light brown.
    • Add lemon juice and tarragon.
    • Remove from heat; keep warm.
    • In large skillet, on med heat, combine oil and remaining butter.
    • Fry the trout for 8 minutes, turn and fry another 8 minutes.
    • Place trout on serving platter; top with almond mixture.



    Originally published at http://www.food.com/recipe/trout-amandine-31112