Trout Amandine Another All Time New Orleans Favorite Recipes

TROUT AMANDINE

Steps:

• Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
• Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
• Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
• Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

TROUT AMANDINE-ANOTHER ALL TIME NEW ORLEANS FAVORITE.

Steps:

• Mix together the flour, salt, and paprika and coat the fillets on both sides with the mixture. Spread the olive oil over the bottom of a 17-by-11-inch baking pan and lay the fillets in it skin-side down. Pour 2 tablespoons of the butter over the fish. Position the dish about 4 inches from the heat source and broil until browned on the outside and opaque at the center, 4 to 5 minutes. Meanwhile, combine the almonds and the remaining 1 tablespoon butter in a medium nonstick skillet. Stirring constantly, cook over medium heat until browned, about 3 minutes. Remove the pan from the heat, and stir in the lemon juice, hot sauce, and parsley. Plate the fillets, and spoon some of the almond mixture over each.

TROUT AMANDINE (TROUT ALMONDINE)

Steps:

• To Make Creole Spice Mix: Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.
• To Make Trout Amandine: Pour the milk into a breading tray or wide dish. Put the flour and 1 tablespoon Creole Spices into another breading tray and stir to combine. Season the filets with salt and pepper, dip them into the milk and dredge in the seasoned flour.
• Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the fillets and cook on each side until golden brown, about 3 minutes per side. Transfer the fish to a serving platter.
• Add the remaining 4 tablespoons butter to the same skillet over medium-high heat. Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish, 3-4 minutes. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes. Add the lemon juice, parsley, and a dash of salt.
• Spoon the browned butter and almonds over the fish and serve.

TROUT AMANDINE

Steps:

• Stir together the milk, 1 teaspoon of salt and shakes of tabasco sauce in a 13x9 pan. Wash and dry trout slices. Add to pan, turning to coat, and immersing as well as possible. Cover with plastic film and chill 2-3 hours.
• Remove trout fillets from milk, put them on a plate, do not dry them, discard milk mixture.
• Spread flour on another plate, season with pepper.
• Melt 1/4 cup butter with oil in a heavy skillet.
• While butter melts, dredge each trout fillet in flour, lightly shaking off excess. When butter is hot, add as many trout fillets as will fit without crowding. Cook about 2 minutes on each side or until golden. Transfer to a sheet pan. Repeat until all of trout has been cooked, if more butter is needed, have more ready, but not from the specified reserved amount.
• When all of the fish has been cooked, put it on the sheet, cover loosely with foil, and put into a 175 degree oven to keep warm.
• Put the cup of butter and the almonds into a saucepan with the remaining teaspoon salt. Cook moderately until lightly browned. Stir in the lemon juice and Worchestershire sauce. Cook two minutes. Remove from heat and stir in parsley. Serve over fillets with lemon wedges on warm plates.