Broiled Green Trout Amandine Recipe
This is a kick ass recipe for Broiled Green Trout Amandine which will knockout anyone who eats it. Excuse my French please. Get all set to serve Broiled Green Trout Amandine as a Main Dish today. No other ingredient will make Broiled Green Trout Amandine taste so yummy than Fish. This recipe will save you dollars which you have spent at South American restaurants for similar or perhaps inferior taste. Dish up this Broiled Green Trout Amandine for a meal today and see it simply vanish.
Ingredients
1 2 lb. green trout
1/4 cup finely chopped blanched almonds
4 tablespoons butter or oleomargarine, plus butter for broiling
1 thick slice lemon parsley for garnishing
Salt and pepper
Directions
Salt and pepper the fish well, insert a piece of butter or margarine inside it, and be sure the broiler pan is heavily greased under the fish to prevent sticking.
Dot the fish with butter or lay a couple of slices of bacon over it.
Broil under a low flame so that the fish cooks through by the time its tail begins to curl and brown.
A 2 pound fish should take 12 to 15 minutes to broil.
Brown the almonds slowly in 1 tablespoon butter.
Meanwhile, brown 3 tablespoons butter, shaking the pan over a low flame until the water is out of the butter and it begins to turn brown and bubble silently.
At this point squeeze a section of the slice of lemon into the butter and then drop the lemon slice into the butter.
Allow the froth to settle and add the almonds in the butter in which they were browned.
Dot the fish with butter or lay a couple of slices of bacon over it.
Broil under a low flame so that the fish cooks through by the time its tail begins to curl and brown.
A 2 pound fish should take 12 to 15 minutes to broil.
Brown the almonds slowly in 1 tablespoon butter.
Meanwhile, brown 3 tablespoons butter, shaking the pan over a low flame until the water is out of the butter and it begins to turn brown and bubble silently.
At this point squeeze a section of the slice of lemon into the butter and then drop the lemon slice into the butter.
Allow the froth to settle and add the almonds in the butter in which they were browned.
