Trout Almondine
Ingredients
- 1 cup Worcestershire sauce
- 0.5 cup yellow onion, chopped
- 2 whole bay leaves
- 2 whole lemons, peel and pith removed, cut in half
- 0.8 cup heavy cream
- 10 tbsp unsalted butter (1 stick plus 2 tablespoons), cubed
- 4 fillets trout fillets (6 to 8 oz each)
- 1 tsp Creole seasoning
- 1 cup all-purpose flour
- 4 cup white potatoes, peeled and small-diced
- 0.5 tsp salt
- 0.3 tsp black pepper
- 6 tbsp vegetable oil
- 2 tbsp garlic, chopped
- 0.3 cup shallots, minced
- 0.5 cup fine dried bread crumbs
- 2 tbsp fresh parsley, finely chopped
- 1 cup sliced almonds
Instructions
- 1
Make the meunière sauce: combine the Worcestershire sauce, onions, bay leaves, and lemons in a medium saucepan over medium-high heat. Mash the lemons down with a spoon and bring to a boil. Simmer until reduced and slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook 1 minute. Whisk in 1 stick of the butter until fully melted. Strain through a sieve, set aside and keep warm.
- 2
Season the trout and flour with Creole seasoning. Dredge the fish in the flour, coating both sides.
- 3
In a large sauté pan over medium heat, add 1/4 cup of the oil. When hot, add the fillets and pan-fry for 3 to 4 minutes per side. Remove and drain on paper towels.
- 4
In another sauté pan, heat the remaining 2 tablespoons of oil. Add the shallots and season with salt and pepper. Sauté for 1 minute. Add the garlic, potatoes, and breadcrumbs, season with salt and pepper, and sauté for 2 minutes. Stir in the meunière sauce and sauté 1 minute more.
- 5
In a third pan, melt the remaining 2 tablespoons of butter. Add the sliced almonds and sauté for 2 minutes. Stir the toasted almonds into the meunière sauce.
- 6
To serve, spoon the potatoes in the center of each plate. Lay a trout fillet on top and spoon the almond meunière sauce over the fish. Garnish with parsley.