CLASSIC TROUT AMANDINE

CREOLE MEUNIERE SAUCE

Yield: Varies

This a la minute sauce is commonly used on delicate fish or shellfish. It is best when made from the fond left over in a sauté pan after sautéing the main item.  It can be made in slightly larger batches but it never seems to be quite as good.

3oz whole salted butter

1 oz fresh squeezed lemon juice (about one lemon)

1T. Worcestershire sauce

1 T. Flat-leafed parsley chopped fine

1. Heat sauté pan over high heat; add butter and brown (do not burn)
2. Immediately add lemon juice, Worcestershire and Parsley, swirl to combine
3. Served over cooked fish or shell fish (numerous variations)
4. Creole meuniere sauce is always garnished with more parsley and lemon slice

TROUT AMANDINE

Yield: 1 serving

1-7 oz boneless filet of speckled trout, patted dry

Flour for Dusting

Salt and pepper to taste

1 oz of clarified butter

1 oz of whole butter

Meuniere sauce from above

¼ cup of sliced toasted almonds

Traditional garnish (see above)

Traditional starch (potato) and appropriate vegetable

1. Season filet with salt and pepper and lightly dust with flour
2. Heat a Medium sized sauté pan over medium-high heat
3. Add clarified butter to pan; add fish, presentation side first
4. Sauté until golden brown; turn over fish, add whole butter and finish cooking
5. Remove fish from pan and discard cooking oil (do not wipe pan)
6. Return same pan to the heat and proceed with above recipe (Creole Meuniere)
7. Top fish with toasted almonds on serving plate; cover with above sauce
8. Garnish appropriately and serve