"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Trout Almandine Recipe

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This recipe for Trout Almandine, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Horlock
Added: Thursday, June 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. fillet of trout
1 egg, 1 C. milk, Flour
1/2 C butter
1/8 C slivered almonds
Juice of 2 lemons
2 Tbsp. Worcestershire sauce
1 Tbsp. parsley, chopped

Directions:
Directions:
Salt and pepper trout
Dip in batter of 1 beaten egg and 1 cup of milk.
Drain. Dredge in flour.
In 9-inch skillet melt butter and sauté for about 5 to 8 minutes, or until golden brown.
Remove trout to a warm platter.
Add almonds to skillet and brown lightly.
Add lemon juice,Worcestershire sauce and parsley, heat thoroughly and pour over fish.

Number Of Servings:
Number Of Servings:
3 to 4

 

 

 

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