Orleans

Ingredients:

three lb. filet of trout
1 l stick butter
4 Tbsp. sliced almonds Juice or
1/2 lemon
1 tsp. chopped parsley

Instructions:

Saute trout in 1/2 stick butter until golJc!n brown and c.’OOk«!d through. Put aside and keep hot. Brown almonds in remaining 1/1 stick. butter and add lemon juice. Pour over trout, sprinll with parsley. and serve at once. Serves 2.

Notes:

Commander’s Palace in New Orleans takc!S pride in their selection and preparation of dishes. to th point that it is truly an art. I am glad we saved this reci from there, and can anest to th fact that it will not disappoint you. I have sen t’d it at formal dinners and casual gatherings with equal success. Serve your best crisp ‘hite wine.

Servings Yield:

Serve at once