Pan-fried trout with sage and almonds

4 servings

Ingredients

Quantity Ingredient
¼ cup Unbleached all-purpose
Flour
¼ cup Sliced almonds (with
Skins), toasted
3 tablespoons Dried sage leaves
1 teaspoon Salt
Freshly ground pepper
To taste
4 Brook trout (about 1 lb.
Each), cleaned, heads and
Tails left on
6 TB peanut or olive oil

Directions

Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper.

Divide the oil between 2 large skillets, and place over medium-high heat. Saute the trout turning once, until golden and crisp, about 10 minutes. The New Basics Cookbook, by Julee Rosso and Sheila Lukins, Workman Publishing Company, Inc., NY, 1989.

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