Gaston's Trout Amandine



4 servings

Recipe from

Southern Living


4 medium rainbow or brook trout, cleaned
2 tablespoons fresh lemon juice
Cracked pepper
1/2 cup butter or margarine, divided
1 1/2 cups slivered almonds
1/4 cup fresh lemon juice
2 tablespoons minced fresh parsley
Garnish: lemon slices


Brush trout with 2 tablespoons lemon juice, and sprinkle with cracked pepper.

Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat; add 2 trout, and cook 6 to 8 minutes, turning once, or until fish flakes easily when tested with a fork. Remove to a serving platter, and keep warm. Repeat procedure with remaining butter and trout. Wipe drippings from skillet with a paper towel.

Melt remaining 1/4 cup butter in skillet; add almonds, and sauté until golden. Stir in 1/4 cup lemon juice and parsley; pour over trout. Garnish, if desired.

Gordon's White River Resort, Lakeview, Arkansas,

Southern Living

October 1996
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