Bonnie Sue Greene
Ingredients30 m servings
- Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice an tarragon; heat through. Remove from the heat and keep warm. Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture.
ReviewsRead all reviews 2
Excellent! I used trout fillets that were on sale instead of whole trout and it turned out great, they just needed less time to cook. The fish was moist, flaky and perfect and the almond mixtu...