Whisk Wednesday -- And an end to my fear of fish!

While making this week's Whisk Wednesdays recipe, Truite aux Amandes or Trout Almondine, I tackled my fear of fish! And it was so easy too and very delicious. I will never again be hesitant to prepare fish, well unless I have to filet it but Mr. Tastebuds can do that!

OH MY...the Rainbow Trout was fantastic and the recipe was so easy. Just remove any exterior fins and trim the tail fin. Season inside and out with salt and pepper, dredge in flour and saute, 5-7 minutes per side, in butter/EVOO until golden brown. Garnish with toasted almonds, lemon and parsley. And it was perfect! I served it with a huge dish of roasted vegetables. My mouth is watering just thinking about how good the trout was.



Truite aux Amandes
Recipe adapted from "Le Cordon Bleu at Home"

6 trout, about 8 ozs each
1 lemon
Salt and freshly ground pepper
2/3 c. flour
1/2 lb unsalted butter
1 TBL vegetable oil
6 oz sliced almonds
1 TBL chopped parsley
Parsley for garnish



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