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Recipe

Trout Amandine With Creole Meuniere Sauce

  • Prep Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
Trout Amandine With Creole Meuniere Sauce

Ingredients

  • 6 (6 to 8-ounce) Gulf speckled trout fillets, skinned
  • Emeril's Original Essence
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 tablespoons butter
  • 1/3 cup olive oil
  • 3/4 cup Worcestershire Sauce
  • 2 whole lemons, skin and pith removed, sliced
  • 2 bay leaves
  • 3/4 pound cold butter, cubed
  • 1 cup sliced almonds
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped green onions

Directions

  • Season the fillets with Essence. Place the fillets in a glass bowl and cover with the milk. Cover the bowl and place in the refrigerator. Refrigerate for 1 hour. Remove the bowl from the refrigerator and drain. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating the fillets completely. In a large skillet, heat 2 tablespoons of the butter and the olive oil together. When the oil is hot, pan-fry the fillets for 3 to 4 minutes on each side or until the fillets are golden. Remove the fillets from the pan and drain on a paper-lined plate. Season the fillets with Essence. Set the fish aside.

  • Pour the oil from the skillet, leaving the browned bits in the pan. Stir in the Worcestershire sauce, lemons and bay leaves. Bring the mixture to a simmer and simmer until it reduces by 2/3, about 4 minutes. Remove the lemon pith. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Stir in the almond slices. To serve, one fillet in the center of each plate. Spoon the sauce over the fish and garnish with parsley and green onions.