04-27-2005, 04:58 AM
4 (6- to 8-ounce) trout fillets
Salt and pepper, to taste
1 cup milk
1/2 cup flour
Oil
1 cup butter
1 cup sliced almonds
Juice of 1 lemon
1/2 tablespoon chopped parsley
Sprinkle fillets with salt and pepper, dip in milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley.
Serves 4.
Salt and pepper, to taste
1 cup milk
1/2 cup flour
Oil
1 cup butter
1 cup sliced almonds
Juice of 1 lemon
1/2 tablespoon chopped parsley
Sprinkle fillets with salt and pepper, dip in milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley.
Serves 4.