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Arnaud's Trout Amandine



  • 6 trout fillets with skin (4 to 6 ounces each)
  • 1 1/2 cups all-purpose flour
  • 12 tablespoons butter, divided (no substitutes)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups sliced almonds, toasted
  • 6 lemon wedges


  1. Heat oven to 250 degrees F.
  2. Dip each fillet in flour, shaking off excess.
  3. Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly.
  4. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes.
  5. Turn and cook 2 to 3 minutes more, until golden brown.
  6. Transfer fillets to a platter; keep warm in oven. Wipe out skillet.
  7. Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets.
  8. Meanwhile, melt remaining 6 tablespoons butter in a small saucepan over medium heat.
  9. Stir in lemon juice.
  10. Spoon almonds then butter sauce over each fillet.
  11. Serve with lemon wedges.

Servings: 6

Source: Ladies Home Journal - April 2001


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