| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Curtis aike, Flash2 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Butter |
| 1/2 |
c |
Slivered almonds |
| 1 |
c |
Milk |
| 1/2 |
c |
All purpose flour |
|
|
Salt and pepper to taste |
| 4 |
|
Rainbow Trout fillets |
| 1/3 |
c |
Dry white wine |
|
|
Amaretto |
| 3 |
|
Rosemary sprigs |
| 2 |
|
Lemons; cut into wedges |
INSTRUCTIONS
In large skillet, melt butter. Add almonds. Saute until lightly browned.
Remove almonds with slotted spoon to small plate. Set aside. In a shallow
dish, pour milk. In another shallow dish, combine flour with salt and
pepper. Dip trout first in milk, then in flour. In drippings in the same
skillet, cook trout on both sides over medium high heat until lightly
browned. Add wine. Heat to boiling. Transfer fillets to serving dish.
Sprinkle almonds over fish. Drizzle amaretto over fish. Serve with garnish
of rosemary and lemon wedges.
Approximately 20 minutes.
Per serving (excluding unknown items): 1888 Calories; 123g Fat (59%
calories from fat); 153g Protein; 41g Carbohydrate; 572mg Cholesterol;
952 mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2073
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