Gaston's Trout Amandine

Recipe from Southern Living

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  • 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


  1. Brush trout with 2 tablespoons lemon juice, and sprinkle with cracked pepper.
  2. 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.
  3. 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.
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