Rainbow Trout Almondine

Course : Seafoods
Serves: 1
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1/3 cup butter
1/2 cup slivered almonds
1 cup milk
1/2 cup all purpose flour
1 teaspoon salt and pepper to taste
4 fillets rainbow trout fillets
1/3 cup dry white wine
1 teaspoon amaretto
3 pieces rosemary sprigs
2 medium lemons -- cut into wedges

Preparation / Directions:

In large skillet, melt butter. Add almonds. Saute until lightly browned. Remove almonds with slotted spoon to small plate. Set aside. In a shallow dish, pour milk. In another shallow dish, combine flour with salt and pepper. Dip trout first in milk, then in flour. In drippings in the same skillet, cook trout on both sides over medium high heat until lightly browned. Add wine. Heat to boiling. Transfer fillets to serving dish. Sprinkle almonds over fish. Drizzle amaretto over fish. Serve with garnish of rosemary and lemon wedges. Approximately 20 minutes.

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