*  Exported from  MasterCook  *

                              Trout Amandine

Recipe By     : Taste of Home, June/July, 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Main Dishes
                Taste Of Home

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    pan-dressed trout (about 1 pound each)
   2      teaspoons     salt
     1/2  teaspoon      pepper
   2                    eggs
     1/2  cup           half and half
     1/2  cup           all-purpose flour
     1/2  cup           slivered almonds
   3      tablespoons   butter or margarine -- divided
   3      tablespoons   lemon juice
     1/2  teaspoon      dried tarragon
     1/4  cup           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.

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NOTES : "From Mesa, Colorado, Bonnie Sue Greene writes, 'I catch wonderful
trout here, and this is a simple yet delicious way to prepare  it.'"