| 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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