In large skillet, melt butter. Add almonds. Saute until lightly browned. Remove almonds with slotted spoon to small plate. Set aside. In a shallow dish, pour milk. In another shallow dish, combine flour with salt and pepper. Dip trout first in milk, then in flour. In drippings in the same skillet, cook trout on both sides over medium high heat until lightly browned. Add wine. Heat to boiling. Transfer fillets to serving dish. Sprinkle almonds over fish. Drizzle amaretto over fish. Serve with garnish of rosemary and lemon wedges. Approximately 20 minutes.
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|Serving Size: 1 Serving (655g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 508 (50%)|
|Amt Per Serving||% DV|
|Total Fat 56.5g||75 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 278.6mg||86 %|
|Sodium 370.9mg||13 %|
|Potassium 2088mg||55 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 40.3g|
|Protein 79g||113 %|
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Calories per serving: 1009
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