Beazell's Cook Book

Trout Almondine

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Trout Almondine  




4 trout filets

1 tablespoon lemon juice

1 quart water

1 cup milk

1 cup flour

Beazell's Cajun Seasoning, to taste

1/2 cup vegetable oil

1/2 cup butter

3/4 cup sliced, almonds

1 lemon, quartered



Wash trout in lemon juice and water, drain and dry them really well. Pour milk into a bowl, sprinkle with Beazell’s Cajun Seasoning. Place trout in milk. In another bowl, add the flour with a few sprinkles of Beazell’s Cajun Seasoning. Dredge each filet through the flour and shake off excess. Add another couple of sprinkles of Beazell’s Cajun Seasoning to each fillet.

In a large skillet, heat oil and sauté trout for about 6 minutes over medium-high heat, turn gently and cook 6 minutes on other side. Remove and keep warm. Remove oil from pan. Add butter and almonds and you can add about 1/3 cup of the milk mixture you have left over from above. Cook 4 -6 minutes over medium-high heat, while stirring constantly; it should thicken nicely. Pour mixture over fish; serve with fresh sliced lemon to enhance!

*** Some people like to add a few squirts of Worcestershire sauce to the butter, almond and milk mixture. And some leave the milk completely out and stick to butter and almonds and a few shallots.


Only registered unsers may submit comments, please log in if you want o comment