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Trout Meniere Almandine

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8 ea trout fillets, skinned
1 ea stick bu1/4tter (1/4 pound)
1 cup flour
1 ea lemon, juiced
2 tsp salt, or to taste
1/4 cup chopped parsley (flat leaf preferably
3 tsp red pepper, or to taste
1/2 cup toasted sliced almonds


Sprinkle trout fillets with seasoning then dredge in flour.  Melt butter in shallow skillet.  Add fish and cook slowly until golden brown on both sides.  Remove fish from skillet and set in oven to keep warm.  Add lemon juice and parsley to butter and drippings in the skillet.  Mix well then poor over cooked fish fillets.  Sprinkle sliced almond over the fillets.


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09/09/2011 - Posted by | Seafood

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