Trout Amandine with Creole Meuniere Sauce

Ready in 1h

Try this Trout Amandine with Creole Meuniere Sauce recipe, or contribute your own.


1 tb Chopped parsley
2 Bay Leaves
6 8-oz Gulf speckled trout fillets; skinned
1 c almonds; Sliced
2 c Flour
2 tb Butter
3/4 c Worcestershire Sauce
3/4 lb butter; Cold, cubed
2 tb Green Onions; chopped
1 c milk
1/3 c olive oil
2 Whole Lemons; skin, pith

Original recipe makes 6



* Note: See the "Emerils Essence Information" recipe which is included in this collection. Season the fillets with Emerils Essence. 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 Essence. Dredge the fillets in the seasoned flour, coating the fillets completely. In a large saute pan, 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 Essence. 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 liquid up to a simmer and simmer the liquid 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, place one fillet in the center of each plate. Spoon the sauce over the fish and garnish with parsley and green onions. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 11-15-1997 Recipe by: Emeril Lagasse

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