Trout Amandine, Steamed Asparagus, And New Potatoes Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1099
FAT
177%
CHOL
110%
SOD
19%

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Ingredients for 4 servings

8 (4-ounce) lake or rainbow trout fillets

2 pounds small red potatoes, quartered

1 cup milk

A handful fresh parsley leaves, finely chopped

1 cup flour

Salt and pepper

1 cup (about 6 ounces) whole blanched almonds

1 1/4 pounds thin asparagus spears

10 blades fresh chives, snipped or chopped

1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes

4 tablespoons butter

1 egg

1 lemon, wedged

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