**Sapphire**
01-10-2008, 12:36 PM
French food never tasted so good
From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
4 medium sized trout, 1 to 1-1/2 pounds
3/4 cup flour (or less)
2/3 cup butter
1/2 cup heavy cream
2/3 cup toasted, slivered almonds
Salt and pepper to taste
1 thinly sliced lemon
TO PREPARE:
Clean, wash and scale trout. Dry thoroughly and roll lightly in flour. Melt the butter in a frying pan. When it is hot, but not brown, put in trout. Cook over low heat 5 to 7 minutes; turn carefully, and cook on other side for the same length of time. When golden brown, salt and pepper them and lay them carefully on a heated serving platter. Add cream to the butter remaining in pan; mix rapidly; add almonds and stir carefully so that the almonds will not be broken and heat again just to the boiling point. Do not boil sauce. Spoon sauce over trout; add thin rounds of lemon and serve immediately.
SERVES: 4
From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
4 medium sized trout, 1 to 1-1/2 pounds
3/4 cup flour (or less)
2/3 cup butter
1/2 cup heavy cream
2/3 cup toasted, slivered almonds
Salt and pepper to taste
1 thinly sliced lemon
TO PREPARE:
Clean, wash and scale trout. Dry thoroughly and roll lightly in flour. Melt the butter in a frying pan. When it is hot, but not brown, put in trout. Cook over low heat 5 to 7 minutes; turn carefully, and cook on other side for the same length of time. When golden brown, salt and pepper them and lay them carefully on a heated serving platter. Add cream to the butter remaining in pan; mix rapidly; add almonds and stir carefully so that the almonds will not be broken and heat again just to the boiling point. Do not boil sauce. Spoon sauce over trout; add thin rounds of lemon and serve immediately.
SERVES: 4