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Louisiana Speckled Trout Amandine Recipe

Ingredients

How to make it

  • Preheat oven to 350° F.
  • To a cast iron or heavy bottomed pan over medium heat, add 1/2 inch olive oil.
  • Season trout fillets with salt, pepper, and Creole seasoning.
  • Dredge trout in flour and shake off excess. Then place trout in buttermilk, and again in flour; shake off excess.
  • Place fish in pan with hot oil and cook on both sides until completely brown, about 5-7 minutes per side. If trout are thick and not completely cooked throughout, finish them in preheated oven, cooking for a few minutes.
  • To another sauté pan over medium-high heat, add butter. When butter has completely melted and begins to brown slightly on the sides, add almonds, lemon juice, and parsley.
  • Continue to move butter around in pan until almonds have browned, about 3-4 minutes.
  • Season sauce with salt and remove from heat.
  • Place each trout fillet on a plate and spoon amandine sauce liberally over top.
  • * Chef Besh recommends Paul Prudhomme's or Zatarain's Seasonings.

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The Cook

deliathecrone Johnston, SC

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