Difference between revisions of "Trout Amandine"
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==Description== | ==Description== | ||
| − | Trout Amandine <ref>{{cite book|last=|first= |title=The food of New Orleans |year=1998|publisher=Periplus Editions (HK) Ltd.|isbn=962-593-227-5|pages=102-103}}</ref> <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Trout-Amandine |title=Taste of Home |year=1997 |pages=53 |publisher=Taste of Home|work=}}</ref> is a crispy dish. This is a favourite dish in New Orleans, it is considered trendy to use pecans, | + | Trout Amandine <ref>{{cite book|last=|first= |title=The food of New Orleans |year=1998|publisher=Periplus Editions (HK) Ltd.|isbn=962-593-227-5|pages=102-103}}</ref> <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Trout-Amandine |title=Taste of Home |year=1997 |pages=53 |publisher=Taste of Home|work=}}</ref> is a crispy dish. This is a favourite dish in New Orleans, it is considered trendy to use pecans, opposed to the traditional almonds with this dish. |
==Ingredients== | ==Ingredients== | ||
Latest revision as of 13:28, 5 December 2012
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Description
Trout Amandine [1] [2] is a crispy dish. This is a favourite dish in New Orleans, it is considered trendy to use pecans, opposed to the traditional almonds with this dish.
Ingredients
- 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
sauce
- 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
Procedures
- Let the fillets sit in the milk, soaking for ~10 minutes.
- Drain.
- Take the moistened meat and put them in the seasoned flour, completely covering each piece.
- Shake off excess.
- Melt butter in a pan.
- Fry fish ~5 min each side, achieveing a golden colour.
- Keep warm.
- Warm another pot to create the sauce.
- Melt butter and stir in the almonds.
- Achieve a lightly browning of the nuts, takes ~4 min.
- Include lemon juice, parsley and salt & pepper.
- Let sauce simmer for ~3 min.
- Pour sauce over fish and bon appetite!
References
- ↑ The food of New Orleans. Periplus Editions (HK) Ltd.. 1998. pp. 102-103. ISBN 962-593-227-5.
- ↑ Taste of Home. Taste of Home. 1997. pp. 53. http://www.tasteofhome.com/recipes/Trout-Amandine.
