| Description: | Idaho trout lightly floured, then pan-fried. Almonds browned in butter with lemon juice. |
| Date: | 9.12.18 |
| Allergens: | Gluten, garlic, onion, dairy |
| Plating: | Entrée oval |
| Price: | $ 24.00 |
| Portion | Plate Component | ||||
| 1 each | 10 oz. trout, head off | ||||
| .5 oz. | Seasoned flour | ||||
| 1.5 oz. | Whole butter | ||||
| 2 oz. | Sliced almonds | ||||
| 1/2 each | Lemon | ||||
Dredge the trout in the flour, completely coating both sides. Pan fry in canola oil until golden brown on both sides. Remove to a warm plate. Drain oil from the pan, then add the almonds and butter. Cook, tossing, until the almonds are lightly browned. Season with a good pinch of salt and pepper, then squeeze the lemon juice in. Spoon over the fish.