Trout Almondine
Instructions:
- 1 Cup Worcestershire sauce
- 1/2 Cup Chopped yellow onions
- 2 Bay leaves
- 2 Lemons; peel and pith discarded and cut in half
- 3/4 Cup Heavy cream
- 1 Stick plus 2 tablespoons unsalted butter; cut into 1/2−inch chips
- 4 Trout fillets; (6 to 8 ounces)
- Essence
- 1 Cup Flour
- 4 Cup Small diced white potatoes; peeled (about 1/2−inch by 1/2−inch)
- Salt
- Freshly ground black pepper
- 1/4 Cup Plus 2 tablespoons vegetable oil
- 2 Tablespoon Chopped garlic
- 1/4 Cup Minced shallots
- 1/2 Cup Fine dried bread crumbs
- 2 Tablespoon Finely chopped fresh parsley leaves
- 1 Cup Sliced almonds
- 1 Tablespoon Finely chopped parsley leaves
- Combine the Worcestershire, onions, bay leaves, and lemons in a medium−size saucepan over medium−high heat.
- Mash the lemons down with the back of a spoon and bring the mixture to a boil.
- Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend.
- Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence.
- Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil.
- When the oil in hot, add the fillets. Pan−fry for 3 to 4 minutes on each side. Remove and drain on paper towels.
- In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute.
- Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the Meunire sauce.
- Continue to saute for 1 minute. Remove from the heat. I
- n a another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce.
- Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate.
- Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
- Yield: 4 servings