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Trout Meuniere Amandine

SERVINGS
Serves 6 Servings
RATE THIS RECIPE
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SERVINGS
Serves 6 Servings
RATE THIS RECIPE
(0)

Ingredients

Trout
  • 4 eggs
  • 1 quart whole milk
  • 6 quart 7-8oz filets of speckled trout - cleaned & boned
  • 4 cup all-purpose flour
  • 4 cup salt
  • 4 cup black pepper
  • 4 cup oil
  • 3 cup sliced almonds
  • 3 cup lemons
  • 1 cup meuniere butter
Meuniere Butter
  • 4 eggs
  • 1 quart whole milk
  • 6 quart 7-8oz filets of speckled trout - cleaned & boned
  • 4 cup all-purpose flour
  • 4 cup salt
  • 4 cup black pepper
  • 4 cup oil
  • 3 cup sliced almonds
  • 3 cup lemons
  • 1 cup meuniere butter
  • 1 pound salted butter
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar

Preparation

Baking Directions:

AlmondsPre-heat the oven to 300°.

Place the almonds in a pan and roast them for 20-25 minutes, stirring every 5 minutes or so.

When they become a light golden brown, remove from the oven and set aside.

TroutWhisk eggs and whole milk, and season with salt and pepper.

Season the trout fillets with salt and pepper and dust in flour.

Submerge the floured trout in egg wash.

Remove the fillets from the egg wash gently and allow the excess to drip off.

Put the fillets back into the flour.

(In the restaurant, we would say flour, wash, flour.)

Gently shake off excess flour and fry in oil, heated to 350 degrees for 4-5 minutes.

(Note: Test the readiness of oil by sprinkling a pinch of flour over it.

The flour will brown instantly when the oil is the correct temperature.)

Remove fish from oil when crust is golden brown.

Meuniere ButterMelt butter in a medium saucepan over low heat, whisking continuously until the milk fats begin browning and the sauce becomes a dark golden brown.

Off heat, continue to whisk slowly, adding lemon juice and vinegar to the brown butter.

The sauce will begin to froth until the liquids have evaporated.

Once the acids have been incorporated and cease to froth, stop whisking and set aside.

Serving Directions:

Top each fried trout fillet with almonds and warmed meuniere butter.

Garnish with lemon wedges and serve at once.

Tips:

A French Creole classic with a rightful place on any Reveillon dinner menu, trout meuniere amandine contrasts the soft, succulent texture of the trout, the rich, tangy lemon butter sauce and the sweet crunch of toasted almonds.

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