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| Testy Trout Amandine Recipe |
Category: Game
Rating:
N/A
Servings: 2
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Ingredients
1 (3-lb) filleted trout; cut in half lengthwise -o
2 (1-1/2 lb) filleted trout
1/2 cup unsalted butter
1/4 cup sliced almonds
1/4 cup dry white wine
1/2 lemon; juice of
1 small fresh hot green chile; such as jalapeno or serra
Cooking Directions:
Rinse trout & pat dry. Melt butter in large, heavy skillet. Add trout, flesh side down; cook until golden brown on bottom, then turn. Add almonds & stir until browned. Pour wine all over, then sprinkle with lemon juice & chile slices. Cover & cook over medium-low heat about 5 minutes or until fish flakes readily when prodded in thickest part. Serve hot. Makes 2 servings.
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
game
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