• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Trout Amandine with Creole Meuniere Sauce

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 6 Gulf speckled trout fillets
  • -- (8 oz ea); skinned
  • Emeril's Essence; see * Note
  • 1 c Milk
  • 2 c Flour
  • 2 tb Butter
  • 1/3 c Olive oil
  • 3/4 c Worcestershire Sauce
  • 2 Whole Lemons; skin, pith
  • -removed
  • 2 Bay leaves
  • 3/4 lb Cold butter; cubed
  • 1 c Sliced almonds
  • 1 tb Chopped parsley
  • 2 tb Chopped green onions


* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Season the fillets with Emeril's 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.

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