Northwest Territory Trout Almondine

Ingredients

For the Trout

• 8-12 trout fillets
• milk, to cover
• 2 teaspoons salt
• 4 drops Tabasco sauce
• 1 1/2 cups flour
• 1 teaspoon pepper
• 1/2 cup unsalted butter
• 2 tablespoons olive oil

For the Sauce

• 1 cup butter
• 1/2 cup almonds, sliced
• 2 tablespoons lemon juice, freshly squeezed
• 2 teaspoons worcestershire sauce
• 1 teaspoon salt
• 1/4 cup fresh parsley, chopped

Directions

1. 1

   For the Trout:.

2. 2

   Soak fillets in a mixture of milk and Tabasco sauce for several hours.

3. 3

   Season flour with 1 teaspoon salt and pepper.

4. 4

   Remove fillets from milk as needed and dip in flour, shaking off excess flour.

5. 5

   In an electric skillet at.

6. 6

   375 degrees (or over medium heat on stovetop), fry fillets until golden brown in the butter and oil.

7. 7

   Do a few at a time, and as cooked place on a warm platter or cookie sheet and keep warm in the oven until ready to serve.

8. 8

   These may be kept in a warm oven up to 3 hours.

9. 9

   For the Sauce:.

10. 10

    Melt butter and lightly brown almonds in butter.

11. 11

    Add lemon juice, Worcestershire, salt and.

12. 12

    parsley.

13. 13

    Mix and heat well.

14. 14

    Just before serving, pour some sauce over trout and serve remaining sauce separately. Note: If the sauce is made ahead of time, add the almonds at the last minute so they will remain crunchy.