Trout Amandine with Creole Meuniere Sauce
- 6 (6 to 8-ounce) Gulf speckled trout fillets, skinned
- Creole seasoning*
- 1 cup milk
- 2 cups all-purpose flour
- 2 tablespoons butter
- 1/3 cup olive oil
- 3/4 cup Worcestershire Sauce
- 2 whole lemons, skin and pith removed
- 2 bay leaves
- 3/4 pound cold butter, cubed
- 1 cup sliced almonds
- 1 tablespoon chopped parsley
- 2 tablespoons chopped green onions
Season the fillets with creole seasoning. Place the fillets in a glass bowl and cover with the milk. Cover the bowl and place in the refrigerator. Refrigerate for 1 hour. Remove the bowl from the refrigerator and drain. Season the flour with creole seasoning. Dredge the fillets in the seasoned flour, coating the fillets completely. In a large skillet, heat 2 tablespoons of the butter and the olive oil together. When the oil is hot, pan-fry the fillets for 3 to 4 minutes on each side or until the fillets are golden. Remove the fillets from the pan and drain on a paper-lined plate. Season the fillets with more creole seasoning. Set the fish aside. Pour the oil from the skillet, leaving the browned bits in the pan. Stir in the Worcestershire sauce, lemons and bay leaves. Bring the mixture to a simmer and simmer until it reduces by 2/3, about 4 minutes. Remove the lemon pith. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Stir in the almond slices. To serve, one fillet in the center of each plate. Spoon the sauce over the fish and garnish with parsley and green onions.
Yield: 6 servings
*of course the recommended creole seasoning here is Emeril’s Essence.
I’m not sure where we’re going to be eating dinner most nights, but for sure I’m going to have trout one night. This dish is offered at several fine restaurants in the French Quarter. It’s sounds yummy.
6 thoughts on “Dinner Creole Style”
I visited NOLA, when I was 13 ( good FSM, that was 21 years ago). I remember the food, but not where we had it, except for beignets and coffee at Cafe du Monde. We ate ‘po food at a little hole-in-the wall joint in the on Royal in the French Quarter with plank tables that were slanted, you had to hold onto your plate or it slid off the table. We ate french/creole food at another place on Royal, but I can’t for the life of me remember the name of it. My favorite was a little bakery that my Mom and I got breakfast 2 of the days we were there a couple of blocks from Jackson square. It was my first experience of a bakery with anything but doughnuts and muffins.
I envy your trip, I would love to go back to New Orleans as an adult, my memories have gotten a little fuzzy over the years and my parents wouldn’t even take me to Bourbon Street lol.
Indy, that story made my night. Thanks for sharing. I’m getting excited.
What I remember most is the music. It was everywhere. Even during daylight the doors of the bars in the French Quarter were open, with all kinds of music spilling out. There were street performers in Jackson Square and the a paddle boat tour we took on the Mississippi had band that played dixieland, blues and jazz. I always have a sound track playing in my head when I think about being there.
Can’t wait. Though I’m a little concerned who is going to babysit the blog while I’m away, since JeffW is out of commission for the foreseeable future. 😦
If you need any help email me at email@example.com.
Hee, hee. You may regret that 🙂
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