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Trout Amondine

Seafood
" Inspired by the famous Arnoud's Restaurant in New Orleans.  When I was a teenager, 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 I 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 Amondine, and entertained us with Mardi Gras stories!  All at no charge to a couple of  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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​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
  1. Heat oven to 200 degrees (for warming purposes).
  2. 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.
  3. In a large cast iron or heavy bottom skillet, melt 3 tablespoons butter over medium heat, don't burn, but let bubble a bit.
  4. 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.
  5. 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. 
  6. In a saucepan, melt 6 tablespoons of the butter with lemon juice over medium heat; season with salt and pepper.
  7. In another saucepan, melt remaining 4 tablespoons of butter.  Add sliced almonds and stir until they are golden.  Remove from heat.
  8. Place fillets on a serving dish or individual plates.  Sprinkle almonds on top, then spoon butter and lemon sauce over all.
  9. Garnish with lemon wedges.
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Photo used under Creative Commons from roger4336
  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index