| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Unbleached all-purpose flour |
| 1/4 | c | Sliced almonds (with skins), toasted |
| 3 | tb | Dried sage leaves |
| 1 | ts | Salt |
| Freshly ground pepper to taste | ||
| 4 | Brook trout (about 1 lb. each) cleaned, heads and tails left on | |
| 6 | tb | Peanut or olive oil |
INSTRUCTIONS
Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper. Divide the oil between 2 large skillets, and place over medium-high heat. Saute the trout turning once, until golden and crisp, about 10 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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