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Trout Almondine

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"There's as much speculation about the name of this dish as about the fish it's made with. On New Orleans menus you'll see Trout Amandine or Almondine (the French take, meaning with almonds). But my time cooking in Germany makes me think the name comes from 'les Allemands.' Ours is not freshwater trout, but the much larger saltwater speckled trout, aka spotted weakfish. Whatever you call it, the key is to properly brown the skinless filets slowly and aromatically in butter. Trout Meunière is the same recipe without the almonds."

List of Ingredients

â—¦  Six 6-ounce skinless speckled trout filets
â—¦  Salt and pepper
â—¦  1 cup flour
â—¦  1 teaspoon Creole seasoning
â—¦  8 tablespoons butter
â—¦  ½ cup sliced almonds
â—¦  Juice of 1 lemon
â—¦  2 tablespoons minced fresh parsley


Recipe

Season the fish filets well with salt and pepper. Mix the flour with the Creole seasoning in a shallow bowl and dredge the filets in the seasoned flour.

Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the filets 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, swirling it over medium-high heat so the butter melts evenly and takes on a brownish hue, 5 to 7 minutes. Reduce the heat to medium low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 3 minutes. Add the lemon juice, parsley, and a dash of salt. Spoon the browned butter and almonds over the fish and serve right from the pan.

Serves 6