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Trout Almondine
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Cup Worcestershire sauce
/2 Cup Chopped yellow onions
Bay leaves
Lemons; peel and pith discarded and cut in half
/4 Cup Heavy cream
Stick plus 2 tablespoons unsalted butter; cut into 1/2−inch chips
Trout fillets; (6 to 8 ounces)
Essence
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4
Cup Flour
Cup Small diced white potatoes; peeled (about 1/2−inch by 1/2−inch)
Salt
Freshly ground black pepper
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/4 Cup Plus 2 tablespoons vegetable oil
Tablespoon Chopped garlic
/4 Cup Minced shallots
/2 Cup Fine dried bread crumbs
Tablespoon Finely chopped fresh parsley leaves
Cup Sliced almonds
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. In 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
Trout Almondine
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