Thursday, July 10, 2014

Trout Amondine with Amaretto

Trout and almonds are a classic.   It has been a dish that's been around for a long time.  This recipe is one from a class I teach a couple of times a year.  Traditional Trout Amandine has a fussy breading technique with flour, egg wash, and nuts.  Here I just brown the nuts and make them part of the sauce, rather than part of the breading.
2 boneless trout
1/4 cup flour, seasoned with salt and pepper
4 tablespoons of butter
1/4 cup sliced almonds
2 tablespoons amaretto
Zest and juice of 1 lemon
Minced fresh parsley
Pat the fish dry and dredge in the seasoned flour.
Heat 2 tablespoons of the butter in a sauté pan.  Sauté the fish for about 2 to 3 minutes, depending the size and thickness of your fish, on both sides, starting with the flesh side.
Wipe the pan out and melt the remaining butter, add the nuts and brown.
Add the Amaretto and turn the heat off.  Add the lemon and parsley and pour the sauce over the fish.

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