1/2 : c Slivered almonds
1/2 : c Butter
1 : lb Trout fillets
1/2 : ts Salt
1/4 : ts Dill weed
1/8 : ts Pepper
1 : ts Fresh chopped parsley
1 : tb Lemon juice
4 : Fillets of trout
1 : c Milk
1 : ts Salt
1/8 : ts Black pepper
1/2 : c Flour
2 : Sticks of butter or
-margarine : -margarine
1/2 : c Chopped almonds
1/3 : c Butter or margarine
1/2 : c Slivered blanched almonds
4 : (8 oz) trout
4 : tb Butter or margarine
1 : /2 ts Lemon juice
Salt : Salt and pepper
2 : Dressed freshwater trout
1/4 : c All-purpose flour
1/2 : ts Salt
1/4 : ts Pepper
3 : tb Clarified butter; divided
1 : tb Lemon juice
2 : tb Slivered almonds
Lemon : Lemon slices
Chopped : Chopped fresh parsley
6 : Gulf speckled trout fillets
-- : -- (8 oz ea); skinned
Emeril's : Emeril's Essence; see * Note
1 : c Milk
2 : c Flour
2 : tb Butter
1/3 : c Olive oil
3/4 : c Worcestershire Sauce
2 : Whole Lemons; skin, pith
-removed : -removed
2 : Bay leaves
3/4 : lb Cold butter; cubed
1 : c Sliced almonds
1 : tb Chopped parsley
2 : tb Chopped green onions
1/3 : c Butter or margarine
1/2 : lb Small mushrooms
-(or : -(or large mushrooms,
-sliced) : -sliced)
2 : tb Finely chopped parsley
4 : Whole dressed trout
-(each : -(each about 1/2 lb.)
0: Grease a 9x13-inch baking pan
1: Layer sausage on the bottom, then hash browns, then pour eggs evenly over all
2: Bake at 400° F for 40 minutes
3: If desired, after baking 30 minutes, remove from oven and sprinkle cheese on top, then return to the oven for the last 10 minutes
4: Can be made ahead of time and refrigerated until time to bake
5: Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C
6: Walden" <cranew@foothill
7: net> on Feb 7, 1998