| 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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