Difference between revisions of "Trout Amandine"

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Revision as of 13:51, 5 December 2012


Trout Amandine [1] [2] is a crispy dish. This is a favourite dish in New Orleans, it is considered trendy to use pecans, apposed to the traditional almonds with this dish.


  • 6 (8-10 oz) speckled or brook trout fillets, or other firm, white fleshed fish
  • 1 cup cold milk
  • 1 cup all purpose flour seasoned with salt and pepper
  • 1/2 cup (1 stick) butter


  • 6 tbsp (3/4 stick) butter
  • 1 1/2 cups flaked almonds
  • 1/4 cup fresh lemon juice
  • 2 tbsp chopped fresh parsley
  • salt and black pepper


  1. Let the fillets sit in the milk, soaking for ~10 minutes.
  2. Drain.
  3. Take the moistened meat and put them in the seasoned flour, completely covering each piece.
  4. Shake off excess.
  5. Melt butter in a pan.
  6. Fry fish ~5 min each side, achieveing a golden colour.
  7. Keep warm.
  8. Warm another pot to create the sauce.
  9. Melt butter and stir in the almonds.
  10. Achieve a lightly browning of the nuts, takes ~4 min.
  11. Include lemon juice, parsley and salt & pepper.
  12. Let sauce simmer for ~3 min.
  13. Pour sauce over fish and bon appetite!


  1. The food of New Orleans. Periplus Editions (HK) Ltd.. 1998. pp. 102-103. ISBN 962-593-227-5. 
  2. Taste of Home. Taste of Home. 1997. pp. 53. http://www.tasteofhome.com/recipes/Trout-Amandine.