On Friday I revisit a Friday favorite post and change it up or make a new version of the post.
Today’s recipe a Louisiana classic : Trout Almondine but this version has a lemon sauce on top.
- 2 tablespoon Butter
- 1/3 cup Almonds ; sliced, toasted
- 1/2 cup Milk
- 1 ea Egg
- 1/2 teaspoon Tabasco sauce
- 1 cup All purpose flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 6 12 ounce Trout fillets
- 1/2 cup Butter
- 2 tablespoon All purpose flour
- 14 ounce Chicken broth
- 2 cloves Garlic ; minced
- 1 cup Lemon juice
Melt butter, add almonds, saute til golden. Drain on paper towels. Wipe skillet clean.
Whisk together milk, egg yolk, and hot sauce in shallow dish. Stir together flour, salt and pepper in bowl. Dredge fillets in flour, dip in egg. Dredge fillets again in flour mixture.
Pou oil to depth of 1/4 in heat to 375?. Fry in batches 3-4 min on each side or until golden. Serve w/cream sauce and sprinkle w/almonds.
Lemon Cream Sauce:
Make roux w/butter and flour. Add broth and garlic and lemon juice. Boil until thickens, stirring frequently.