Lunch / Dinner
Trout Amandine
Trout Amandine is a New Orleans, Louisiana, classic. This elegant dish keeps it simple with toasted almonds in lemon-herb butter sauce.
Ingredients
FOR THE Garlic-Thyme Asparagus:
Instructions
Sprinkle 2 teaspoons salt and sugar all over trout; let stand for 5 minutes. Rinse trout under cold water; thoroughly pat dry.
Combine flour and Creole seasoning on a large plate. Dredge trout in flour mixture, shaking off excess.
Heat 2 tablespoons oil in a large skillet over high heat. Add 2 fillets, and cook until golden brown, 2 to 3 minutes. Carefully turn fillets; cook until fish flakes easily with a fork, 1 to 2 minutes. Transfer trout to desired serving plates. Wipe skillet clean; repeat with remaining 2 tablespoons oil and remaining 2 fillets.
Wipe skillet clean; reduce heat to medium. Add butter and almonds; cook, stirring frequently, until almonds are toasted and butter solids turn a medium-brown color and have a nutty aroma, 7 to 12 minutes. Add parsley, thyme, lemon juice, and remaining ½ teaspoon salt. Remove from heat; discard thyme. Spoon sauce over fish.
Serve immediately with Garlic-Thyme Asparagus and lemon wedges.
For the Garlic-Thyme Asparagus
Melt butter in a large skillet over medium heat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add asparagus; cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Sprinkle with thyme, salt, and pepper. Serve immediately.