Recipe for Galatoire's Trout Meuniere Amandine
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GALATOIRE'S TROUT MEUNIERE AMANDINE

    Galatoire's Trout Meuniere Amandine

    Source: Galatoire's, New Orleans, Louisiana

    4 (6- to 8-ounce) trout fillets
    Salt and pepper, to taste
    1 cup milk
    1/2 cup flour
    Oil
    1 cup butter
    1 cup sliced almonds
    Juice of 1 lemon
    1/2 tablespoon chopped parsley

    Sprinkle fillets with salt and pepper, dip in milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley.

    Serves 4.


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