Pan-fried trout with sage & almonds
Yield: 4 Servings
Ingredients:
- 1/4 c Unbleached all-purpose flour
- 1/4 c Sliced almonds --(with skins) toasted
- 3 tb Dried sage leaves
- 1 ts 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
Instructions:
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.
