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Trout Almandine
Trout Amandine
Makes 4 servings
1 egg
½ pint milk
4 trout fillets, about 8 ounces each
Salt, black pepper and cayenne
1 cup all-purpose flour
Cooking oil
5 ounces sliced almonds
¼ pound butter (1 stick)
½ teaspoon cornstarch
½ cup cold water
¼ cup chopped parsley
Beat the egg and milk together and set aside.
Season the trout generously with salt, black pepper and cayenne. Dip
the fish in egg mixture, then dredge in the flour. Put a half inch of
oil in a heavy skillet over high heat. When the oil is hot, add the
fish and fry until golden brown on both sides. Set aside and keep warm.
Either coarsely chop the almonds or leave them in slices. Put them in a
heavy skillet with the butter. Cook over medium heat until the almonds
are lightly browned. Drain off two-thirds of the butter.
Dissolve the cornstarch in the water and add to the almonds in the
skillet. Season with salt, black pepper and cayenne. To serve, spoon
the mixture over the fish and garnish with the parsley.
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