Ingredients
| Amount | Ingredient |
|---|---|
| 6 | whole drawn trout (8 ounces each) |
| ½ cup | flour |
| Salt and pepper | |
| 4 tablespoon | olive oil |
| Amandine Sauce |
How to Prepare
Wipe fish dry with paper towels. Mix flour with salt and pepper and roll fish in flour mixture. In a large frying pan or electric skillet, heat oil. Place fish in pan and cook slowly until brown on one side. Turn carefully with a spatula and brown on other side. Fish are done when meat flakes easily when tested with a fork. Allow 1 fish per person.
Amandine Sauce
½ cup butter or margarine
½ cup slivered almonds
1 tablespoon fresh lemon juice
2 tablespoons white table wine
Salt and pepper to taste
Melt butter in a small skillet. Add almonds and saute over low heat until golden color. Add remaining ingredients and shake pan over heat for 2 minutes. Pour sauce over cooked trout and serve.