Trout Amandine | Dorothy Lane Market

Trout Amandine

PREP TIME 2 mins
COOK TIME 12 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Jul 23rd, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 whole trout, pan ready
  • ¼ cup all-purpose flour
  • 4 Tbsp butter
  • ½ cup almonds, blanched and slivered
  • 2 Tbsp lemon juice
  • 1 Tbsp fresh parsley, chopped for garnish
  • 8 slices of lemon for garnish

INSTRUCTIONS

1
Rinse and pat trout dry. Season inside and out with salt and pepper to taste. Dredge trout in flour.
2
Heat 2 tablespoons of butter in a large skillet over high heat until melted. Add trout and brown both sides.
3
Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
4
Wipe out pan and add 2 tablespoons of butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
5
Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices

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Trout Amandine

Dorothy Lane Market
PREP TIME 2 mins
COOK TIME 12 mins
SERVINGS 2

INGREDIENTS

  • 2 whole trout, pan ready
  • ¼ cup all-purpose flour
  • 4 Tbsp butter
  • ½ cup almonds, blanched and slivered
  • 2 Tbsp lemon juice
  • 1 Tbsp fresh parsley, chopped for garnish
  • 8 slices of lemon for garnish

INSTRUCTIONS

1
Rinse and pat trout dry. Season inside and out with salt and pepper to taste. Dredge trout in flour.
2
Heat 2 tablespoons of butter in a large skillet over high heat until melted. Add trout and brown both sides.
3
Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
4
Wipe out pan and add 2 tablespoons of butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
5
Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices

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