" 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. "
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
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
- 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.