Serves: 4
Total Calories: 656
In a large bowl, combine milk, salt, and pepper. Dry trout fillets with paper towels, soak in milk for 3 minutes, and then dredge in flour.
In a large, heavy skillet, heat 4 tablespoons butter over medium heat. Add trout fillets and sauté on each side about 3–4 minutes, or until golden brown. While fillets are cooking, heat remaining butter in a small skillet. Add almonds and sauté until lightly browned. Plate fillets and pour almond sauce over each. Sprinkle with parsley and serve with lemon slices.
This Trout Amadine recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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