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Trout Meunière Amandine Recipe

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This recipe for Trout Meunière Amandine, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 (2 1/2-pound) trout
Milk
Flour
Salt and pepper
2 sticks [1 cup, or 1/2 pound] butter
Juice of 2 lemons
1 tablespoon chopped parsley
6 ounces shelled almonds

Directions:
Directions:
Skin and fillet trout, dip in cold milk, sprinkle with flour, and season with salt and pepper. Melt butter in a skillet and fry fillets of trout slowly until brown on both sides. Remove fish to a warm platter. To the butter remaining in the pan, add lemon juice and parsley. Slice almonds, roast until brown, sprinkle over fish, pour over brown butter, and serve. Skin and fillet trout, dip in cold milk, sprinkle with flour, and season with salt and pepper. Melt butter in a skillet and fry fillets of trout slowly until brown on both sides. Remove fish to a warm platter. To the butter remaining in the pan, add lemon juice and parsley. Slice almonds, roast until brown, sprinkle over fish, pour over brown butter, and serve. Serves 6.

Number Of Servings:
Number Of Servings:
Serves 6.
Personal Notes:
Personal Notes:
The word "meuniere" is a reference to the miller of flour, whose wife (according to French lore) cooked everything coated with flour. The original French style of trout meuniere, then, was seasoned and floured, sauteed in butter, and then topped with the browned butter from the pan. This is still more or less how the dish is done in some restaurants--notably Galatoire's. It's different from the more common Creole meuniere sauce, which is thicker and darker.

reference: Galatoire's Restaurant

 

 

 

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