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.