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Sunday, July 31

Trout amandine

1 cup
1 cup
Celery seeds
2 tablespoons
1 tablespoon
Coarse sea salt
1 tablespoon
Black pepper, freshly ground
1 tablespoon
Garlic powder
1 tablespoon
Onion powder
1 tablespoon
2 teaspoons
Allspice, ground
½ teaspoon
Trout filets, skinless

Black pepper, freshly ground

8 tablespoons
Almonds, sliced
½ cup
Lemon, juiced
Parsley, fresh, minced
2 tablespoons
  1. Place the milk in a wide dish.
  2. Place flour and Creole spices (celery salt, paprika, sea salt, black pepper, garlic powder, onion powder, cayenne, and allspice) into another wide dish, and stir to combine.
  3. Season the filets with salt and pepper, dip them into milk, and dredge into the seasoned flour.
  4. Melt 4 tablespoons of the butter in a large skillet over medium-high heat.
  5. Add the filets, and cook on each side until golden brown, about 3 minutes per side.
  6. Transfer the fish to a serving platter.
  7. Add the remaining 4 tablespoons butter to the same skillet over medium-high heat.
  8. Swirl the skillet over the heat so that the butter melts evenly, and cook until the butter brownish, 5 to 7 minutes.
  9. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 3 minutes.
  10. Add the lemon juice, parsley, and a dash of salt.
  11. Spoon the browned butter and almonds over the fish, and serve.
Recipe from My New Orleans The Cookbook by John Besh.

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