Best 2 Trout Meuniere Amandine Recipes
Trout Meunière Amandine is a classic French dish that combines the delicate flavor of trout with a crispy, buttery sauce and the nutty crunch of almonds. The trout is first dredged in flour and then pan-fried in butter until golden brown. It is then topped with a simple sauce made from butter, lemon juice, and capers. The almonds are added at the end for a finishing touch of texture and flavor. This recipe also provides instructions for a delicious Lemon Butter Sauce and a flavorful Herb Butter Sauce that can be used to enhance the trout. Additionally, it includes a detailed guide on how to prepare the trout fillets, ensuring a perfect cooking experience. With its elegant presentation and delightful taste, Trout Meunière Amandine is a perfect choice for a special occasion or a romantic dinner.
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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 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
Tips:
- To achieve perfectly crispy trout, ensure the butter is hot and the fish is patted dry before cooking.
- Use a non-stick skillet to prevent the trout from sticking.
- Cook the trout for 3-4 minutes per side, or until golden brown and cooked through.
- Baste the trout with the melted butter while cooking to keep it moist.
- Serve the trout immediately with lemon wedges and your favorite sides.
- For the almondine variation, toast the almonds in a skillet until golden brown before adding them to the trout.
Conclusion:
Trout meuniere amandine is a delicious and elegant dish that is perfect for a special occasion. The trout is cooked to perfection and the almondine topping adds a nutty flavor and crunch. This dish is sure to impress your guests.
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