This 1996 Recipe Hall of Fame trout amandine recipe features fresh trout fillets that are breaded, pan-fried, then topped with a crunchy mixture of butter and sliced almonds.
2 cups milk
2 teaspoons salt, divided
1/4 teaspoon hot sauce
6 (8- to 10-ounce) trout fillets
3/4 cup all-purpose flour
1/2 teaspoon pepper
1 1/4 cups butter or margarine, divided
1 tablespoon olive oil
3/4 cup sliced almonds
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/4 cup chopped fresh parsley
Hot cooked couscous with chopped parsley and red bell pepper
Garnish: fresh parsley sprigs
How to Make It
Stir together milk, 1 teaspoon salt, and hot sauce in a 13- x 9-inch baking dish; add fillets, turning to coat. Cover and chill 2 hours.
Combine flour and pepper in a shallow dish.
Melt 1/4 cup butter in a large skillet over medium heat; add oil. Remove fillets from marinade, discarding marinade. Dredge fillets in flour mixture. Add to skillet, and cook 2 minutes on each side or until golden. Remove to a serving platter; keep warm.
Combine remaining 1 cup butter and almonds in a saucepan, and cook over medium heat until lightly browned.
Stir in lemon juice, Worcestershire sauce, and remaining 1 teaspoon salt; cook 2 minutes. Remove from heat, and stir in parsley; pour over fillets. Serve immediately over couscous, and garnish, if desired.
Note: Prepare fillets and sauce up to 45 minutes before serving. Heat oven to 250º; turn oven off. Place fillets in warm oven. Cook sauce over low heat until warm and drizzle over fillets just before serving.
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