Trout Almondine

Total Time:
35 min
10 min
25 min

4 servings

  • 1 cup Worcestershire sauce
  • 1/2 cup chopped yellow onions
  • 2 bay leaves
  • 2 lemons, peel and pith discarded and cut in half
  • 3/4 cup heavy cream
  • 4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
  • 4 (6 to 8 ounces) trout fillets
  • Essence, recipe follows
  • 1 cup flour
  • 4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
  • Salt and freshly ground black pepper
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 2 tablespoons chopped garlic
  • 1/4 cup minced shallots
  • 1/2 cup fine dried bread crumbs
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 cup sliced almonds
  • 1 tablespoon finely chopped parsley leaves
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • 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 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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3.8 10
Please have someone edit all of the errors out of this recipe. I spent way too long trying to figure out what "mount" the butter means... item not reviewed by moderator and published
No way half inch diced potatoes saute in three minutes. No way. Otherwise, not a bad recipe. It takes some advance planning, and uses three pans if you follow the recipe, so prepare for that. Served with snap peas on the side. Tasty, but tricky. Steam the diced potatoes for 15 minutes or so before following the recipe. item not reviewed by moderator and published
Wow! Delicious! Yes, this recipe does take a little time the first time but it flows together just perfectly according to the recipe instructions. MOST IMPORTANTLY, for me, the way the instructions have you cook the fish----TO DIE FOR! Crispy on the outside with all those lovely flavors going on and then inside the fish is moist and tender, melt in your mouth. We LOVED it! Between the "essence" and the sauce--ooo-la-la! Those flavors made my mouth sing. This is a keeper for sure and well worth every minute spent on it. Try it if you like lively, strong flavors that blend perfectly together but.....if you like all white foods and only salt and pepper--not for you, so sorry! : item not reviewed by moderator and published
I have a lot of cooking experience and a lot of respect for Chef Emeril (being that I am from Louisiana. However, I found that by reducing the Meunire sauce down and "setting aside" allowed too much liquid to reduce away - the Meunire sauce was absorbed by the potatoes during the cooking process. Also, a note to anyone cooking this: you will want to use a very large pan for cooking the potatoes - when they spread out over the heated surface, they will cook faster and more evenly. Overall taste was good but textures weren't really balanced. NOTE FOR NEXT TIME: I will leave the Meunire sauce to the side and NOT add it to the potatoes. I will cook potatoes like hash. I will also add the butter & almonds to the Meunire sauce before serving. I think this will lend to a more successful dish. item not reviewed by moderator and published
I was looking for a birthday dinner recipe for my 7 year old's trout farm catch. The prep time did take longer than 10 minutes but cooking time went great since I had everything premeasured and ready to go. I have an allergy to potatoes so I substituted 1 can of cannellini beans for potatoes and cut garlic to 1tbs since less volume of beans. I also used panko bread crumbs. I couldn't tell if you should skin the fish or not. By the time I had fileted the little guys I left the skin on. It was crispy and good by pan frying. Served with sauted asparagus. Recipe would be easier to follow if broken into 3 steps of sauce, starch (potatoes or beans in my case) and trout. Dinner was a huge success with Mom, Dad, Grandma and even popular with the birthday boy fisherman who usually steers clear of any sauce. Don't be afraid of the worcestershire! What a great dish. item not reviewed by moderator and published
This dish was actually made with sockeye salmon instead of the trout and it was such a hit with my husband that he put it on his best top 10 dinners. Although the process was a bit long for the first time, when the meal was on the plate, all the flavors blended well and was thoroughly enjoy by my husband and I. Would recommend this to anyone who likes fish and cooking it. item not reviewed by moderator and published
Prep time is quite long, but I was more or less Ok with that (rarely the recipes take the amount of time stated until you have got a hang for them). I found the sauce to be too acidic for my taste. I made an initial batch, tried it out, and found it to be on the strong side. I went ahead and added the potatoes per the recipe, but failed to get them to cook in the estimated time. I blamed the acidic flavor on the lemons, so I ditched the whole batch (potateoes and all) and went back to square one with the intent to find out what went wrong by doing more testing each step of the way. Found out that the Worcestershire sauce alone in such quantity is what was giving it the overpowering flavor. Now, I really like Worcestershire sauce, but the flavor here was too much too early. In the second batch I decided not to add the lemons, and I did use a little more butter to soften the flavor, which worked more or less Ok. I did use Heinz Worcestershire sauce, and I am wondering if that is the root of the issue. Since I had such a hard time with the potatoes in the first batch, I did pre-cook them in water and salt before putting the sauce for the second batch. Perhaps Lilian comment is right, and I can't cook, at least not to the level to obtain soft potatoes on that type of cooking method. I think simpler almond sauces have worked better for me than this one. item not reviewed by moderator and published
Really a well-thought out recipe. I loved the addition of potatoes to the finished dish. YUMMY! A side observation: Reviewers really should take their own skill level into account before reviewing recipes on this site. I really hate it when someone gives a wonderful recipe one or two stars because THEY CAN'T COOK! I find this just as bad as the self-important preachy-types who give foie gras and veal recipes one star because their politics don't agree with the chef's use of the product. Note to Sandra from Simi Valley: Why on earth would one parboil a 1/2 inch dice of potato before using them in this recipe? The cook time of this recipe was spot on. Perhaps you should consider dining OUT on special occasions so you won't spoil the day! I'll bet the hubby/S.O. would agree to pay! item not reviewed by moderator and published
10 minutes prep time? With help maybe? It took me about 45 minutes to get ready! Cook time, 25 minutes? Add the time up it doesn't work. Did you leave out to par boil the potatoes? HOW exactly do you cook 4 cups of potatoes in 3 minutes...NOT possible! This was the worst experience with a receipe I have ever tried to use. My potatoes were RAW..thanks for a nice Valentines dinner....NOT.. item not reviewed by moderator and published
This is 1st time ever made homemade trout alomondine. Tasted unbelievably great and would do it all over again for that dish. Preparation was very long but definately worth it. item not reviewed by moderator and published
Mount means t<span>o whisk cold butter, piece by piece, into a warm sauce for smooth texture, flavor and sheen. Each piece of butter must be thoroughly incorporated before a new piece is added so that the sauce does not break (or separate into liquid and fat).</span> item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen