Ingredients Jump to Instructions ↓

  1. 4 whole (12 ounce) pan-dressed trout

  2. 2 teaspoons salt

  3. 1/2 teaspoon pepper

  4. 2 eggs

  5. 1/2 cup half-and-half cream

  6. 1/2 cup all-purpose flour

  7. 1/2 cup slivered almonds

  8. 3 tablespoons butter or margarine, divided

  9. 3 tablespoons lemon juice

  10. 1/2 teaspoon dried tarragon

  11. 1/4 cup olive or vegetable oil

Instructions Jump to Ingredients ↑

  1. Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice an tarragon; heat through. Remove from the heat and keep warm. Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture. ');


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