TROUT ALAMADINE

Serves 6
By Chef John Besh

Browning the butter properly makes all the difference in the world. Don’t rush it; take your time swirling the butter around in the pan so that the milk solids brown in a uniform fashion, creating the nutty aroma that is compounded when the almonds are added. Add lemon and serve while the sauce is still foamy. 

6 filets (5-7 oz) of speckled trout, skin removed
1  cup milk
1  teaspoon Creole Spices (for blend, see Seafood Gumbo Recipe)
1  cup flour
8  tablespoons butter
1/2  cup sliced almonds
Juice of one lemon
2 tablespoons parsley, minced
Salt and pepper to taste

Season the filets with salt and pepper and dip into the milk before dredging the flour that has been mixed with the creole spices.

In a large sauté pan on medium high with 4 tablespoon butter, cook the filets until golden brown on each side. Remove the fish and place of a serving plate or platter.

Add the remaining butter and cook the butter so that it is swirling in the pan cooking evenly so that it begins to take on a brownish hew. Once it begins to do this lower the heat to medium-low and add the almonds, allowing them to brown while slowly stirring.

Once the almonds are uniformly brown add the lemon juice, parsley and a dash of salt. Serve the butter and almonds over each filet of fish immediately.

TROUT MEUNIERE VARIATION

For Trout Meuniere, follow the exact same recipe but omit the almonds. In traditional French cooking, the fish would be lightly dredged in the flour and cooked in butter --often a whole fish, but in New Orleans we prefer to use the skinless trout fillet. Dipped in a light egg wash before dredging in the flour, this gives the fish a slightly thicker crust.