Trout Amandine (Trout Almondine)
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From My New Orleans: The Cookbook by John Besh. Remember to use sea salt in the Creole Spice mix. The equivalent of table salt will prove to be too salty.
- Ready In:
- 1 cup milk
- 1 cup flour
- 1 tablespoon basic creole spices (recipe follows)
- 4 skinless trout fillets (5-7 ounces each)
- sea salt
- fresh ground black pepper
- 8 tablespoons butter
- 1⁄2 cup sliced almonds
- 1 lemon, juice of
- 2 tablespoons minced fresh parsley
Basic Creole Spices (Makes 1/4 Cup)
- 1 tablespoon celery salt
- 1⁄2 tablespoon sweet paprika
- 1⁄2 tablespoon coarse sea salt
- 1⁄2 tablespoon fresh ground black pepper
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1⁄4 teaspoon ground allspice
- 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.
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