Trout Amandine (Trout Almondine)

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:
30mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@gailanng
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@gailanng
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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."
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  1. gailanng
    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.
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