Trout Amandine With Creole Meuniere Sauce
This is so New Orleans. You'll taste the lemon and almonds immediately. Don't forget to garnish with parsley and green onions.
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Cooking tools:
- Skillet
- Mixing bowl
- Refrigerator
- Stove
- Whisk
- Plate
- Paper towel
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 6 (6 to 8-ounce) Gulf speckled trout fillets, skinned
- Emeril's Original Essence
- 1 cup milk
- 2 cups all-purpose flour
- 2 tablespoons butter
- 1/3 cup olive oil
- 3/4 cup Worcestershire Sauce
- 2 whole lemons, skin and pith removed, sliced
- 2 bay leaves
- 3/4 pound cold butter, cubed
- 1 cup sliced almonds
- 1 tablespoon chopped parsley
- 2 tablespoons chopped green onions
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