From Galatoire's restaurant in New Orleans comes Trout Meunière Amandine, which is trout with brown butter and almonds. This is one dish, my friends, that you cannot miss! Make this fish for yourself, and see if this is not a dish that needs to be in your recipe library.
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.
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!
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