Saveur Magazine is one of the finest culinary magazines on the shelf, and I suggest you subscribe or pick up a copy now. I have added the link at the end of this post.
So... get in the kitchen and ENJOY!
Trout Meunière Amandine
1 cup (2 sticks) unsalted butter
1 tbsp. red wine vinegar
2 tsp. fresh lemon juice
Canola oil, for frying
2 cups milk
2 eggs
2 cups flour
4 8-oz. boneless, skinless sea trout,
redfish, or red snapper filets
Kosher salt and freshly ground black pepper,
to taste
3 cups sliced almonds, toasted
1 tbsp. minced parsley, for garnish
1 lemon, cut into slices, for serving
1. Heat butter in an 8" skillet over medium heat; cook, stirring, until solids turn dark brown, 20–25 minutes. Remove from heat; whisk in vinegar and lemon juice; set sauce aside.1 tbsp. minced parsley, for garnish
1 lemon, cut into slices, for serving
2. Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 350°. In a shallow dish, whisk together milk and eggs; put flour into another shallow dish. Season fish with salt and pepper.
Working with one filet at a time, dip fish in flour, shake off excess, and then dip in egg mixture and shake off excess. Return filets to flour; transfer to a rack over a baking sheet. Working in two batches, fry fish until golden brown, 5–6 minutes, then drain on paper towels. To serve, divide fish between 4 plates; sprinkle almonds on top. Whisk sauce and spoon over fish. Garnish with parsley; serve with lemon slices.
SERVES 4
This article was first published in Saveur in Issue #132 (this issue).
I hope that you have enjoyed this post. It is delicious. Find this and other wonderful recipes here.
See you soon,
Teresa
xoxo
HAPPY 21ST BIRTHDAY, ANGELA!
