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Trout AmandineCategories: Seafood Yield: 4 Servings 1/4 c All-purpose flour 1 ts Seasoned salt 1 ts Paprika 1/4 c Margarine (butter browns -too fast) 4 Trout fillets, 1/2 lb each 1/2 c Butter or margarine 1/2 c Sliced almonds 1 tb Lemon juice Mix flour, salt and paprika together. Melt margarine in frying pan. Dip fish fillets into flour mixture. Brown both sides in margarine until golden brown. Melt butter in saucepan or small frying pan. Add almonds. Heat and stir until nuts and butter brown, taking care not to burn butter. Add lemon juice. Heat through. Place fish on warm serving platter or on individual plates. Spoon butter-nut mixture over top. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Company's Coming Main Courses Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999 ----- ---------- |
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