Baked Trout Amandine
- 1/4 cup buttermilk
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 1 pinch black pepper
- 4 trout fillets, skin removed (about 1 lb/500 g total)
- 1/4 cup slivered almonds, chopped
- 1 tablespoon butter, melted
- Put the buttermilk in a shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, mustard powder, salt and pepper. Dip the trouts in buttermilk, letting drain the excess , then put in the breadcrumbs flipping them to coat well (shake to remove the excess).
- Put the trout fillets on a baking sheet that has oiled foil on it. Sprinkle almonds on them and drizzle with butter. Cook in a preheated oven of 450 F 8 to 12 minutes per inch of thickness or until it flakes easily with a fork.
buttermilk, breadcrumbs, fresh parsley, mustard powder, salt, black pepper, trout, slivered almonds, butter
Taken from www.food.com/recipe/baked-trout-amandine-410819 (may not work)