Trout Amandine

Trout Amandine

wtorek, 18 lutego 2014

Trout Amandine

Time: 15 mins

Ingredients

• 1/4 cup butter
• 1/2 cup blanched slivered almond
• 3/4 teaspoon salt, divided
• 1 tablespoon fresh lemon juice
• 3/4 cup all-purpose flour
• 1/2 teaspoon pepper
• 1/2 teaspoon chopped fresh thyme
• 3/4 cup vegetable oil
• 6 trout fillets or 6 bass fillets
• milk
• 2 tablespoons chopped fresh parsley

Directions

• 1 Melt butter in a saucepan over medium heat.
• 2 Saute almonds in butter until golden.
• 3 Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
• 4 Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
• 5 Heat oil in a large skillet over medium-high heat.
• 6 Dip fillets in milk; dredge in flour mixture.
• 7 Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
• 8 Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.