| 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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