Trout Amandine
Ingredients
- 1 cup flour
- 1 tsp. salt-free Creole seasoning
- 1 tsp. salt
- 4 fillets speckled trout, about 6 oz. each
- 1 1/2 sticks butter
- 2 Tbs. lemon juice, strained
- 1 Tbs. Worcestershire sauce
- 1 tsp. red wine vinegar
- 1 cup slivered almonds
- Lemon wedges and fresh parsley or snipped green onions for garnish.
Instructions
- 1
With a fork, stir the Creole seasoning and salt into the flour. Rinse the fish fillets, pat then with a paper towel (but don't dry completely). Dredge through the seasoned flour. Shake off the excess flour.
- 2
6 Tbs. (3/4 of a stick) of the the butter in a large skillet over medium-high heat. When it begins to bubble, saute the fish fillets about three minutes on each side, or until golden brown. Move the fish to a pan in the oven at 250 degrees to stay warm while finishing the sauce.
- 3
Add the remaining butter to the pan, along with the lemon juice, Worcestershire, and vinegar. Whisk the pan ingredients to blend, and bring to bubbling again.
- 4
Add the almonds and lower the heat a little. Cook until the almonds just begin to turn a little brown at the edges. Spoon the sauce and the almonds over each trout fillet. Garnish with lemon wedges, parsley, and/or snipped green onion.