Tuesday, June 30, 2009
A Classic Recipe: Trout Meuniere Amandine
Here is one of my favorite sauteing recipes, especially for trout. However it can be used for almost any mild flavored pan fish you want to try it with.
Almonds can be optional if you have a problem with nuts, or you could substitute pecan pieces and other crushed or ground nuts. Experiment and have fun with it.
2 - 6 to 8 oz. fish fillets
1/2 cup seasoned flour (salt and pepper to taste)
1/3 to 1/2 stick of butter, or equal amount of olive oil with a couple of pats of butter added.
2/3 Tbs of minced parsley (about half the amount if you use dried)
1/3 Tbs of fresh lemon juice (or just a nice squeeze)
1/3 Tbs of red wine vinegar or white wine (a splash)
1/3 cup of roasted almonds, you can roast your own if you like but I use the packaged variety, also you might try smoked almonds as well.
Give the fillets a quick rinse and pat dry.
Dip the fillets in seasoned flour. Melt the butter in a large heavy skillet and saute fillets about 4 minutes a side.
Remove fish from the pan. Add lemon juice, vinegar or wine, and parsley to pan an heat until butter foams. Add nuts to butter then pour mixture over fish.
This is a true classic and you have just got to try it. If you can't find trout use tilapia, bass, snapper or whatever you can find that fits in your pan. Enjoy!