This was a Weeknight Winner! Came together easily, on the table in less than 30 minutes. Rainbow trout is pretty thin so it takes no time to cook through.
Adapted from http://newfinmysoup.blogspot.com/2011/05/trout-amandine-from-my-new-orleans.html
What you need:
3/4 cup milk
3/4 cup flour
1 Tbs creole seasoning, or to taste (Zatarain, Tony Cachere, etc)
3 trout fillets
Freshly ground black pepper
8 Tbs unsalted butter
1/4 cup sliced almonds
Juice of 1 lemon
2 tablespoons minced fresh parsley
What to do:
Pour the milk into a shallow dish.
Put the flour and Creole Spices into another breading tray and stir to combine.
Season the fillets with pepper, dip them into the milk, then 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 3-4 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 and begins to smell nutty, 5-7 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 and parsley.
Spoon the browned butter and almonds over the fish and serve.
My formatting still won't let me be great...please pardon
1 comment:
Looks great! I haven't had trout in a while so I cant wuite remember if I like the taste. But I may try this one.
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