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CATEGORY CUISINE TAG YIELD
Shelf life, Shelf4 1 servings

INGREDIENTS

1 Whole trout; (8-10 oz)
1 tb Butter
Chef salt to season
Flour
2 tb Almonds
1/2 Lemon juice only
1 oz Sweet white wine
1 tb Fresh chopped parsley
2 tb Whipped or stick butter

INSTRUCTIONS

Melt butter in skillet. Dredge trout in flour. Saute trout for 2 to 3
mnutes and flip. Remove to a warm place. Saute almonds until light brown;
add white wine, lemon juice, parsley and butter. Shake the pan until butter
is melted and serve over fish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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