Trout Almondine

Recipe Ingredients

1 cup	237ml	Worcestershire sauce
1/2 cup	31g / 1.1oz	Chopped yellow onions
2		Bay leaves
2		Lemons - peel and pith
		Discarded and cut in half
3/4 cup	177ml	Heavy cream
1		Unsalted butter - plus
2 tablespoons	30ml	Unsalted butter - cut 1/2' chips
4		Trout fillets - (6 to 8 oz ea)
		Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Flour
4 cups	584g / 20oz	Small-diced peeled white potatoes - (about 1/2" dice)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Vegetable oil - plus
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Chopped garlic
1/4 cup	23g / 0.8oz	Minced shallots
1/2 cup	73g / 2.6oz	Fine dried bread crumbs
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
1 cup	93g / 3.3oz	Sliced almonds
1 tablespoon	15ml	Finely-chopped parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm.

Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels.

In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the Meunire sauce. Continue to saute for 1 minute. Remove from the heat.

In a another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm.

To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C13)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.