Trout: Truites aux Amandes (Trout with Almonds)

posted by Pat T 02-28-101 10:58 AM

Truites aux Amandes (Trout with Almonds)
from River Road Recipes... The Textbook of Louisiana Cuisine

4 medium sized trout, 1 to 1-1/2 pounds
3/4 cup flour (or less)
2/3 cup butter
1/2 cup heavy cream
2/3 cup toasted, slivered almonds
Salt and pepper to taste
1 thinly sliced lemon

Clean, wash and scale trout. Dry thoroughly and roll lightly in flour. Melt the butter in a frying pan. When it is hot, but not brown, put in trout. Cook over low heat 5 to 7 minutes; turn carefully, and cook on other side for the same length of time. When golden brown, salt and pepper them and lay them carefully on a heated serving platter.

Add cream to the butter remaining in pan; mix rapidly; add almonds and stir carefully so that the almonds will not be broken and heat again just to the boiling point. Do not boil sauce. Spoon sauce over trout; add thin rounds of lemon and serve immediately. Serves 4.

Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.

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