It’s probable that more orders of this dish have been served in New Orleans white-tablecloth restaurants than any other seafood entree. This version–the classic, enjoyed not just here but in French-tinged restaurants around the world–is a variation of classic fish meuniere. That’s seasoned and floured, sautéed in butter, and then topped with the browned butter from the pan. The slivered almonds go into the hot pan when the fish comes out, and cooked until they brown a little.
Trout amandine was supplanted to some degree by trout with pecans in the 1980s. (It made sense: pecans grow all around New Orleans, but almonds don’t.) But it’s still a very popular dish, especially in the more traditional restaurants like Galatoire’s and Antoine’s. And a very good one. Not just with trout, but any soft, white fish: pompano, flounder, sheepshead, drum, redfish, true sea bass (not Chilean), and sole.
- 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.
Preheat the oven with a shallow pan in it to 250 degeees.
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.