Trout Amandine
8 to 12 (1/2 pound) trout
Milk
2 teaspoons salt, divided
6 drops Tabasco sauce
2 cups flour
1 teaspoon white pepper
2 cups (4 sticks) butter
Soak fish in milk, 1 teaspoon of the salt and Tabasco for 1 hour before cooking
time. Prepare mixture of flour, 1 teaspoon salt and white pepper and lightly
coat the damp fish inside and out before sautéing. Melt butter in each of 2
skillets that are large enough to cook 3 fish at a time. Heat butter to bubbling
hot, but do not allow it to brown or brown the fish too quickly. Place trout in
skillets and sauté approximately 5 minutes on the first side. Turn fish over and
cook about 3 minutes on the second side. Take care not to overcook. As the trout
are cooked, place them on a warm platter or directly on the plates and serve as
soon as possible with a slice of lemon on each fish.
Sauce
3/4 cup shaved almonds
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 cup (2 sticks) butter
2 teaspoons Worcestershire sauce
1 teaspoon salt
Lemon slices (1 for each fish)
In a small skillet, melt butter. Heat and brown the almonds. After browning the
almonds, add the lemon juice, parsley, salt and Worcestershire sauce. Heat the
mixture before spooning onto each trout. Keep some in reserve to put in a bowl
for the table.
Serve with chilled bottled of dry white wine.