Cook the Book: Trout Amandine

Name: Cook the Book: Trout Amandine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters sliced almonds; 6 servings Freshly ground black pepper; 8 Tbsps butter; 237 milliliters flour; 2 Tbsps minced fresh parsley; 1 Juice of lemon; 237 milliliters milk; 6 servings Salt; 1 teaspoon Basic Creole Spices; 850 grams skinless speckled trout fillets

Cook the Book: Trout Amandine is a pescatarian main course. This recipe serves 6. One portion of this dish contains roughly 36g of protein, 32g of fat, and a total of 516 calories. Head to the store and pick up flour, pepper, basic creole spices, and a few other things to make it today. To use up the spices you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Put the milk into a wide dish.

Ingredients you will need

Milk

Put the flour and Creole Spices into another wide dish and stir to combine. Season the fish fillets with salt and pepper, dip them into the milk, and dredge in the seasoned flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Fish Fillets

Spices

Milk

Dip

Melt 4 tablespoons of the butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the fillets and cook on each side until golden brown, about 3 minutes per side.

Transfer the fish to a serving platter.

Ingredients you will need

Fish

Add the remaining 4 tablespoons butter to the same skillet over medium-high heat. Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish, 5-7 minutes. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 3 minutes.

Ingredients you will need

Almonds