Galatoire's Trout Meuniere Amandine

Ingredients
  • 4 (6- to 8 oz.) trout fillets
  • Salt and pepper, to taste
  • 1 cup milk
  • 1/2 cup flour
  • Oil
  • 1 cup butter
  • 1 cup sliced almonds
  • Juice of 1 lemon
  • 1/2 Tbsp chopped parsley
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Preparation:

Sprinkle fillets with salt and pepper, dip in milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides.

Remove and keep warm. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley.

Makes 4
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