Homestead Sauteed Rainbow Trout

By Dglmedia

Ingredients

• 6 Trout, deboned and butterflied
• 1/2 cup Half and Half
• 1 cup flour
• Salt and Pepper to taste
• 6 tbs butter
• 1/3 lemon juice
• 1 cup white grapes
• 1/2 sliced almonds
• 2 tbs fresh chopped Parsley

Details

Servings 6

Preparation

Step 1

Dip trout in half and half, dredge in seasoned flour.
Heat oil in a heavy skillet, saute trout until golden brown on both sides, about 5 - 6 minutes.

Melt butter in the same saute pan, cooking lightly until browned. Stir in lemon juice, grapes, and almonds; remove from heat and pour over trout.
Garnish with lemon wedge and parsley.