John Besh's Louisiana Speckled Trout Amandine

Name: John Besh's Louisiana Speckled Trout Amandine
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters blanched and sliced almonds; 473 milliliters buttermilk; 2 Tbsps Creole seasoning; 473 milliliters flour; 1 juice of lemon; 6 servings olive oil; 1 Tbsp freshly chopped parsley; 6 servings salt and pepper, to taste; 6 fillets each 8-10oz (each) fillets Lake Pontchartrain trout; 237 milliliters unsalted butter

John Besh's Louisian From preparation to the plate, this recipe takes around 23 minutes. Head to the store and pick up blanched and almonds, 10oz lake pontchartrain trout, freshly parsley, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 350 F.To a cast iron or heavy bottomed pan over medium heat, add 1/2 inch olive oil.Season trout fillets with salt, pepper, and Creole seasoning. Dredge trout in flour and shake off excess. Then place trout in buttermilk, and again in flour; shake off excess.

Ingredients you will need

Creole Seasoning

Trout Fillets

Buttermilk

Olive Oil

Pepper

All Purpose Flour

Shake

Trout

Salt

Equipment you will use

Oven

Frying Pan

Place fish in pan with hot oil and cook on both sides until completely brown, about 5-7 minutes per side. If trout are thick and not completely cooked throughout, finish them in preheated oven, cooking for a few minutes.To another saut pan over medium-high heat, add butter. When butter has completely melted and begins to brown slightly on the sides, add almonds, lemon juice, and parsley. Continue to move butter around in pan until almonds have browned, about 3-4 minutes. Season sauce with salt and remove from heat.

Ingredients you will need

Lemon Juice