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Trout Amandine with Creole Meuniere Sauce Recipe

Trout Amandine with Creole Meuniere Sauce

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Average Rating:

Total Reviews: 3

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  • on March 01, 2010

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    This may have been a good redipie if part of the directions/ingredients weren't left out. Upon starting the "sauce" I realized that this was not going to work..needed cream or some other liquid. I looked up another Emeril recipie for Creole Meunier Sauce and low and behold... it does need cream. I managed to salvage it, but I am sure it did not turn out as it was supposed to.
    PLEASE fix this recipie

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  • on March 30, 2007

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    Emeril, I want to thank you for the best trout recipe I have ever enjoyed! I have eaten fish a number of ways, but your recipe is truly the best! Thanks!

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  • on March 16, 2005

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    My husband, after one bite, looked at me with those eyes I haven't seen in years. Wow . . . what a delicious dish. Served it with a mushroom pilaf, asparagus and orange ambrosia. Will make again and again. Very, very rich and savory. Can't say enough

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