Photo: Trout Almondine Recipe
Ingredients
- 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
Directions
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):
- 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 all ingredients thoroughly.
Yield: 2/3 cup
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By Dluvs2eat
Wenatchee, WA
on July 09, 2012
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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! :
By benjimckinney
Louisiana
on February 26, 2012
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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.
By bgoodrick
on July 25, 2011
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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.
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