Fresh Trout Almondine
- 3/4 cup milk
- 3/4 cup flour
- 1 Tbs creole seasoning, or to taste (Zatarain, Tony Cachere, etc)
- 3 trout fillets
- Freshly ground black pepper
- 8 Tbs unsalted butter
- 1/4 cup sliced almonds
- Juice of 1 lemon
- 2 tablespoons minced fresh parsley
What to do:
- Pour the milk into a shallow dish.
- Put the flour and Creole Spices into another breading tray and stir to combine.
- Season the fillets with pepper, dip them into the milk, then dredge in the seasoned flour.
- Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the fillets and cook on each side until golden brown, about 3-4 minutes per side. Transfer the fish to a serving platter.
- Add the remaining 4 tablespoons butter to the same skillet over medium-high heat.
- Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish and begins to smell nutty, 5-7 minutes.
- Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes.
- Add the lemon juice and parsley.
- Spoon the browned butter and almonds over the fish and serve.
Originally posted August 2011 on www.threefoodwords.blogspot.com