Trout Meuniere...
Posted: April 2nd, 2009, 1:29 pm
This is a cajun dish that I have been using lately. I got it from a cajun buddy of mine. I think it is the Galatoires recipe but niot sure. It is excellant. A little harder than just frying them, but worth the extra effort.
TROUT MEUNIERE AMANDINE
3 cups sliced almonds
2 large eggs
1 pint whole milk
Salt and freshly ground black pepper, to taste
6 (7- to 8-ounce) speckled trout fillets
2 cups all-purpose flour
1 gallon vegetable oil
Meuniere sauce (recipe below)
3 medium lemons cut into wedges
Yields 6 servings.
Preheat oven to 300 F.
Place almonds on a baking sheet and toast in oven for 15 to 20 minutes, opening oven to stir almonds every 5 minutes while they cook. When they become a light golden brown, remove from oven and set aside.
Make a wash by whisking together eggs and milk in shallow bowl. Season with salt and pepper, to taste.
Season fillets with salt and pepper, to taste, and dust with flour.
Submerge floured fillets in egg wash. Gently remove fillets from egg wash and allow excess to drip off. Put fillets back into flour, and then gently shake off excess flour.
In a large, heavy-bottomed pot, heat oil to 350 F. Test readiness of oil by sprinkling a pinch of flour over it. Flour will brown instantly when oil has reached correct temperature. Add trout and fry for 4 to 5 minutes. Remove fish when crust is golden brown.
Top each fillet with almonds and warmed meuniere sauce (recipe below). Garnish with lemon wedges.
MEUNIERE SAUCE
1 pound salted butter
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Yields 2 cups.
In medium saucepan over medium heat, melt butter, whisking constantly, for 8 to 10 minutes, until sediment in butter turns dark brown, almost (but not quite) to the point of burning, and liquid is deep golden color. Remove pan from heat and continue to whisk slowly, adding lemon juice and vinegar to browned butter. Sauce will froth until acids have evaporated. When frothing subsides, sauce is complete.
TROUT MEUNIERE AMANDINE
3 cups sliced almonds
2 large eggs
1 pint whole milk
Salt and freshly ground black pepper, to taste
6 (7- to 8-ounce) speckled trout fillets
2 cups all-purpose flour
1 gallon vegetable oil
Meuniere sauce (recipe below)
3 medium lemons cut into wedges
Yields 6 servings.
Preheat oven to 300 F.
Place almonds on a baking sheet and toast in oven for 15 to 20 minutes, opening oven to stir almonds every 5 minutes while they cook. When they become a light golden brown, remove from oven and set aside.
Make a wash by whisking together eggs and milk in shallow bowl. Season with salt and pepper, to taste.
Season fillets with salt and pepper, to taste, and dust with flour.
Submerge floured fillets in egg wash. Gently remove fillets from egg wash and allow excess to drip off. Put fillets back into flour, and then gently shake off excess flour.
In a large, heavy-bottomed pot, heat oil to 350 F. Test readiness of oil by sprinkling a pinch of flour over it. Flour will brown instantly when oil has reached correct temperature. Add trout and fry for 4 to 5 minutes. Remove fish when crust is golden brown.
Top each fillet with almonds and warmed meuniere sauce (recipe below). Garnish with lemon wedges.
MEUNIERE SAUCE
1 pound salted butter
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Yields 2 cups.
In medium saucepan over medium heat, melt butter, whisking constantly, for 8 to 10 minutes, until sediment in butter turns dark brown, almost (but not quite) to the point of burning, and liquid is deep golden color. Remove pan from heat and continue to whisk slowly, adding lemon juice and vinegar to browned butter. Sauce will froth until acids have evaporated. When frothing subsides, sauce is complete.
