" Inspired by the famous Arnoud's Restaurant in New Orleans. When I was a teenager, my friends and I would take the train from Pascagoula, Mississippi to New Orleans on Mardi Gras day. It was a school holiday and at that time, the train only ran during Mardi Gras! How our parents let us, is beyond me, but it was a different time. We'd stay until the very wee hours. One year, it was late at night and somehow we landed on the doorsteps of Arnaud's. They had closed for the day, but the chef and some workers were inside prepping for the next day. My friends and I (innocently, not knowing this was a famous restaurant) knocked at the door and asked if they were open. Little did we know we could not have afforded even an appetizer. They were amazing - they let us inside, fed us Trout Amandine, and entertained us with Mardi Gras stories! All at no charge for some high school girls. It was a few years before I realized I had dined in the royalty of New Orleans restaurants. "
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Ingredients - Serves six.
6 trout fillets (about 6 ounces each, skin-on) 1 and 1/3 cups all-purpose flour 2 sticks butter, divided juice of 1/2 lemon 1 and 1/2 cups sliced almonds, toasted salt and pepper to taste 3 lemons, cut in quarters Steps |
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- Heat oven to 200 degrees (for warming purposes).
- Dredge trout fillets in flour with a bit of salt and black pepper mixed in (don't do this ahead of time as they will get gummy-like); shake off extra flour.
- In a large cast iron or heavy bottom skillet, melt 3 tablespoons butter over medium heat, don't burn, but let bubble a bit.
- Add the fillets, three at a time with the skin down. Cook until skin is crispy for about 2 to 3 minutes. Flip and repeat. When ready, put on a baking dish or cookie sheet and place in oven to keep warm.
- Use a paper towel and carefully (don't burn yourself) wipe out the skillet. Melt 3 more tablespoons of butter in the pan and repeat cooking process with the rest of the fillets.
- In a saucepan, melt 6 tablespoons of the butter with lemon juice over medium heat; season with salt and pepper.
- In another saucepan, melt remaining 4 tablespoons of butter. Add sliced almonds and stir until they are golden. Remove from heat.
- Place fillets on a serving dish or individual plates. Sprinkle almonds on top, then spoon butter and lemon sauce over all.
- Garnish with lemon wedges.
