Recipes

TROUT AMANDINE
4 trout fillets, 6 to 8 ounces each
1 large egg
1/4 cup milk
all purpose flower for dredging
1 cup almonds, finely chopped
1/2 cup (1 stick) plus 2 tablespoons butter
juice of two lemons
3 tablespoons Worcestershire sauce
1 tablespoon fresh parsleysalt and black pepper
Season the trout fillets on both sides with salt and pepper in a shallow bowl or pan. Beat the egg with the milk. Dredge the fish in the flour, then dip in the egg wash. Coat each fitted with chopped almonds.
Melt ½ cup butter in a large skillet and cook the fish about 4 minutes per side over medium heat until golden brown. Transfer the fillets to a platter and place in a warm oven while preparing the sauce.
To the skillet, add the lemon juice, Worcestershire, parsley and remaining 2-tablespoon butter. Warm the sauce over low heat and pour over trout.

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