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| Trout Amandine with Pineapple
6 whole trout
Lemon juice
enriched all purpose flour
6 tablespoons of butter or margarine
Salt and pepper
2 tablespoons of butter or margarine
1/2 cup of slivered blanched almonds
6 well drained canned pineapple slices
Paprika
Lemon wedges
Rinse trout quickly under running cold water, dry thoroughly. Brush trout inside and out with lemon juice. Coat with flour.
Heat 6 tablespoons of butter in a large skillet. Add trout and brown on both sides. Season with salt and pepper.
Meanwhile, heat 2 tablespoons butter in another skillet over low heat. Add almonds and stir occasionally until golden.
Sprinkle pineapple slices with paprika. Place pineapple in skillet with almonds and brown lightly on both sides. Arrange trout on a warm serving platter and top with pineapple slices and almonds. Garnish platter with lemon wedges. 6 servings
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Cookbooks - Fish
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