Trout Amandine With Creole Meuniere Sauce

Recipe Ingredients

6		Gulf speckled trout fillets - (8 oz ea) - skinned
		Emeril's Essence - see * Note
1 cup	237ml	Milk
2 cups	125g / 4.4oz	Flour
2 tablespoons	30ml	Butter
1/3 cup	78ml	Olive oil
3/4 cup	177ml	Worcestershire Sauce
2		Lemons - skin, pith removed
2		Bay leaves
3/4 lb	340g / 11oz	Cold butter - cubed
1 cup	93g / 3.3oz	Sliced almonds
1 tablespoon	15ml	Chopped parsley
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Season the fillets with Emeril's Essence. Place the fillets in a glass bowl and cover with the milk. Cover the bowl and place in the refrigerator. Refrigerate for 1 hour. Remove the bowl from the refrigerator and drain. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating the fillets completely.

In a large saute pan, heat 2 tablespoons of the butter and the olive oil together. When the oil is hot, pan-fry the fillets for 3 to 4 minutes on each side or until the fillets are golden. Remove the fillets from the pan and drain on a paper-lined plate. Season the fillets with Essence. Set the fish aside.

Pour the oil from the skillet, leaving the browned bits in the pan. Stir in the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes. Remove the lemon pith. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Stir in the almond slices.

To serve, place one fillet in the center of each plate. Spoon the sauce over the fish and garnish with parsley and green onions.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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