Fish Amandine

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large egg
• 1 cup milk
• 8 (5 ounce) fish fillets (trout fillets are very good)
• flour, seasoned with (for dredging)
• salt and pepper
• 1/2 cup butter
• 1/3 cup slivered almonds
• 2 tablespoons lemon juice
• 2 tablespoons worcestershire sauce
• 1 tablespoon minced parsley

Recipe

• 1 in a shallow dish, whisk together the egg and the milk.
• 2 dip fillets, letting excess drip off, and dredge in seasoned flour.
• 3 shake off excess.
• 4 heat butter in large skillet over moderately-high heat until foam subsides and cook fish in 2 batches for 3-4 minutes per side, or until it just flakes.
• 5 transfer to a platter and keep warm in a 200f oven.
• 6 add almonds to skillet and cook over moderate heat, stirring, for 1 minute, or until they are pale golden.
• 7 add lemon juice, worcestershire sauce and parsley.
• 8 cook mixture, stirring, until it is heated through and spoon sauce over fish.