Title: Trout Amandine
Categories: Fish Entree Taste
Yield: 4 Servings

4		Pan-dressed trout (about 1 pound each)
2	ts	Salt
1/2	ts	Pepper
2		Eggs
1/2	c	Half and half
1/2	c	All-purpose flour
1/2	c	Slivered almonds
3	tb	Butter or margarine; divided
3	tb	Lemon juice
1/2	ts	Dried tarragon
1/4	c	Olive or vegetable oil

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 3 to 4 tablespoons lemon juice and tarragon; heat through. 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. Yield: 4 servings.

NOTES : "From Mesa, Colorado, Bonnie Sue Greene writes, 'I catch wonderful trout here, and this is a simple yet delicious way to prepare it.'" Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home, June/July, 1997

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