TROUT AMANDINE
Trout Amandine should be to American cooks, what Sole Meunière is to the French, a deeply classic and delicious dish of fish, floured, and sautéed in butter, served in it, with parsley and lemon. People have this idea that trout with almonds made its rounds in the 1960's or 1940's at one time or another, and fell out of fancy, however that is a shame because trout with almonds, especially when made with rainbow trout is above repute, and more people at home should fix it in the nice way. This recipe was published in a 1996 issue of Southern Living, where it won best marks.
Provided by Tuck Burnette
Categories < 4 Hours
Time 3h20m
Yield 6 fillets, 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir together the milk, 1 teaspoon of salt and shakes of tabasco sauce in a 13x9 pan. Wash and dry trout slices. Add to pan, turning to coat, and immersing as well as possible. Cover with plastic film and chill 2-3 hours.
- Remove trout fillets from milk, put them on a plate, do not dry them, discard milk mixture.
- Spread flour on another plate, season with pepper.
- Melt 1/4 cup butter with oil in a heavy skillet.
- While butter melts, dredge each trout fillet in flour, lightly shaking off excess. When butter is hot, add as many trout fillets as will fit without crowding. Cook about 2 minutes on each side or until golden. Transfer to a sheet pan. Repeat until all of trout has been cooked, if more butter is needed, have more ready, but not from the specified reserved amount.
- When all of the fish has been cooked, put it on the sheet, cover loosely with foil, and put into a 175 degree oven to keep warm.
- Put the cup of butter and the almonds into a saucepan with the remaining teaspoon salt. Cook moderately until lightly browned. Stir in the lemon juice and Worchestershire sauce. Cook two minutes. Remove from heat and stir in parsley. Serve over fillets with lemon wedges on warm plates.
Nutrition Facts : Calories 535.6, Fat 49.1, SaturatedFat 26.6, Cholesterol 109.8, Sodium 1168.3, Carbohydrate 19.4, Fiber 2, Sugar 5, Protein 7.1
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
TROUT A LA MEUNIERE
Steps:
- Preheat the oven to 200 degrees F.
- Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
- Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
- Preheat the oven to 200 degrees F.
- Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
- Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
TROUT MEUNIèRE, OLD STYLE
Provided by Tom Fitzmorris
Categories Sauté Mardi Gras Dinner Trout Butter Lemon Juice Sugar Conscious Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 1. Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and knock off the excess.
- 2. Make a medium-brown roux by melting the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown.
- 3. Put the stock into another saucepan and place over medium-high heat. Whisk the roux into the stock until dissolved. Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat. Keep the sauce warm while you prepare the fish.
- 4. You can sauté the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees. Either way, cook until golden brown (about 2 minutes per side).
- 5. Spoon the sauce over the fish and serve with lemon wedges.
TROUT AMANDINE
Steps:
- Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
- Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
- Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
- Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.
Nutrition Facts : Calories 854 calories, Carbohydrate 24.4 g, Cholesterol 223.5 mg, Fat 55.6 g, Fiber 5.6 g, Protein 66.4 g, SaturatedFat 18.8 g, Sodium 315.3 mg, Sugar 1.5 g
TROUT AMANDINE
From Mesa, Colorado, Bonnie Sue Greene writes, " I catch wonderful trout here, and this is a simple yet delicious way to prepare it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice an tarragon; heat through. Remove from the heat and keep warm., Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture.
Nutrition Facts : Calories 568 calories, Fat 41g fat (12g saturated fat), Cholesterol 211mg cholesterol, Sodium 1354mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein.
TROUT AMANDINE
Make and share this Trout Amandine recipe from Food.com.
Provided by MizzNezz
Categories Trout
Time 24m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle salt and pepper in the cavities of the trout.
- In shallow bowl, mix eggs and half and half.
- Dip trout in egg mixture, then roll in flour.
- In small skillet, saute the almonds in 2 t butter until light brown.
- Add lemon juice and tarragon.
- Remove from heat; keep warm.
- In large skillet, on med heat, combine oil and remaining butter.
- Fry the trout for 8 minutes, turn and fry another 8 minutes.
- Place trout on serving platter; top with almond mixture.
Nutrition Facts : Calories 1120.2, Fat 68.5, SaturatedFat 16.3, Cholesterol 402.8, Sodium 926.9, Carbohydrate 18.5, Fiber 2.9, Sugar 1.5, Protein 104.3
More about "trout meuniere amandine recipes"
TROUT MEUNIèRE AMANDINE (TROUT WITH BROWN BUTTER AND …
From saveur.com
TROUT MEUNIERE AMANDINE - BIGOVEN
From bigoven.com
Reviews 1Servings 4Cuisine CajunCategory Main Dish
TROUT MEUNIèRE AMANDINE - DAILYLABYRINTH
From dailylabyrinth.com
Estimated Reading Time 3 mins
AMANDINE (GARNISH) - WIKIPEDIA
From en.wikipedia.org
TROUT ALMONDINE - THE DARING GOURMET
From daringgourmet.com
CLASSIC TROUT ALMONDINE (AMANDINE) - BELLY RUMBLES
From bellyrumbles.com
TROUT AMANDINE RECIPE: FOOD REFERENCE FISH RECIPES
From foodreference.com
HOW TO COOK TROUT AMANDINE - RECIPE MASH
From recipemash.com
TROUT A LA MEUNIèRE - RECIPE - FINECOOKING
From finecooking.com
TROUT MEUNIèRE AMANDINE
From fwp.mt.gov
TROUT ALMOST AMANDINE WITH PISTACHIOS - FOOD NETWORK CANADA
From foodnetwork.ca
TROUT MEUNIERE - BAKED FISH RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
TROUT WITH ALMONDS - THE CLASSIC TRUITE AMANDINE, COOKED "ON
From youtube.com
TROUT MEUNIèRE / TROUT AMANDINE | NEWORLEANSRESTAURANTS.COM
From neworleansrestaurants.com
THIS TROUT AMANDINE RECIPE MAKES AN EASY, ELEGANT WEEKNIGHT DISH …
From washingtonpost.com
COD MEUNIèRE AMANDINE - COOK WITH FIRE
From cookwithfire.wordpress.com
TROUT MEUNIERE AMANDINE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TROUT AMANDINE - THE WASHINGTON POST
From washingtonpost.com
TROUT AMANDINE OR MEUNIERE | WHERE NOLA EATS | NOLA.COM
From nola.com
TROUT MEUNIERE AMANDINE FROM GALATOIRE'S - WAFB.COM
From wafb.com
TROUT AMANDINE WITH CREOLE MEUNIERE SAUCE - COOKING CHANNEL
From cookingchanneltv.com
TROUT MEUNIERE AMANDINE RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT DOES AMANDINE MEAN IN COOKING? - THE SPRUCE EATS
From thespruceeats.com
FRENCH BISTRO TROUT AMANDINE - TASTE WITH THE EYES
From tastewiththeeyes.com
TROUT AMANDINE | WILLIAMS SONOMA
From williams-sonoma.com
BAKED WHOLE TROUT AMANDINE RECIPE - FOOD NEWS
From foodnewsnews.com
TROUT AMANDINE WITH CREOLE MEUNIERE SAUCE | EMERILS.COM
From emerils.com
HOW TO MAKE CHRIS DEBARR'S OLD-FASHIONED TROUT AMANDINE: IN
From nola.com
CHICKEN MEUNIèRE AMANDINE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
CLASSIC TROUT AMANDINE RECIPE | SOUTHERN LIVING
From southernliving.com
GALATOIRE'S TROUT MEUNIERE AMANDINE - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
TROUT MEUNIèRE AMANDINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST TROUT AMANDINE RECIPES | EASTER | FOOD NETWORK CANADA
From foodnetwork.ca
TROUT MEUNIERE AMANDINE - TODAY
From today.com
TROUT AMANDINE | TRADITIONAL FRESHWATER FISH DISH FROM NEW …
From tasteatlas.com
TROUT FILLETS AMANDINE | METRO
From metro.ca
TROUT ALMONDINE - WEDNESDAY NIGHT CAFE
From wednesdaynightcafe.com
FOOD YOU CAN EAT: TROUT ALMONDINE - DEADSPLINTER
From deadsplinter.com
BRENNAN'S RESTAURANT: RECIPE FOR TROUT AMANDINE - BLOGGER
From brennansrestaurant.blogspot.com
You'll also love