# Galatoire's Trout Meuniere Amandine

**URL:** <https://forum.bigfishtackle.com/t/galatoires-trout-meuniere-amandine/62651>\
**Category:** Fish Recipes\
**Created:** [April 27, 2005, 4:58am UTC](https://forum.bigfishtackle.com/t/galatoires-trout-meuniere-amandine/62651 "2005-04-27T04:58:31Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![tubeN2](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tubeN2](https://forum.bigfishtackle.com/u/tubeN2)\
**Post date:** [April 27, 2005, 4:58am UTC](https://forum.bigfishtackle.com/t/galatoires-trout-meuniere-amandine/62651/1 "2005-04-27T04:58:31Z")

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4 (6- to 8-ounce) trout fillets  
Salt and pepper, to taste  
1 cup milk  
1/2 cup flour  
Oil  
1 cup butter  
1 cup sliced almonds  
Juice of 1 lemon  
1/2 tablespoon chopped parsley  
Sprinkle fillets with salt and pepper, dip in milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley.  
Serves 4.