Trout Amandine
	
	4 FILLETS OF TROUT
	1 CUP MILK
	1 TSP SALT
	1/8 TSP PEPPER
	1/2 CUP FLOUR
	2 STICKS BUTTER
	1/2 CUP CHOPPED ALMONDS
	
	
	
	Dip fillets in milk; season with salt and pepper; coat with flour.  
	Melt 1/2 stick of the butter in electric skillet set at 375°F 
	and brown fillets on both sides.  Remove fish from skillet, add 
	remaining butter and sauté almonds.  Serve over cooked fillets.  
	
	Garnish with lemon slices and parsley.
	
	Yield:  4 Servings
	
	Trout Meuniere
	
	Follow above recipe, except omit almonds and add 2 tbs lemon juice to 
	browned butter and serve over fish.
	
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