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Serves 6-8
Ingredients
- 4 8-ounce rainbow trout filets, bones removed
- salt and pepper to taste
- flour
- 1 cup vegetable oil
- 1/2 cup almonds, sliced
- 1/2 cup white wine
- 1 each lemon juice
- 1/2 pound butter, softened
- 1/4 cup parsley, minced
Instructions
Season trout with salt and pepper and dredge in flour. Cook trout on both sides until golden brown; removing fish and placing on a serving platter. Pour off most of oil and sauté almonds until lightly brown. Add lemon juice, wine, parsley, and butter. Pour over fish and serve.