View Trout Almondine Recipe - The Watermark at Logan Square

TROUT ALMONDINE
4 6-oz to 8-oz trout fillets,
seasoned to taste
1
⁄3 cup Worcestershire
1
⁄2 cup yellow onion, chopped
2 bay leaves
2 lemons
3
⁄4 cup heavy cream
10 Tbsp unsalted butter
1
⁄4 cup + 2 Tbsp oil, divided
Flour for dredging, seasoned to taste
1
⁄4 cup shallots, minced
1 tsp salt
1 tsp pepper
1
⁄4 cup of garlic, minced
1
⁄2 cup bread crumbs
1 cup slivered almonds, lightly toasted
1 tsp parsley, finely chopped
Prepare Meunière Sauce by combining Worcestershire, onions, bay
leaves, and lemons in a medium-sized saucepan over medium-high
heat. Mash lemons with the back of a spoon and bring the mixture to
a boil. Simmer 8 to 10 minutes or until slightly thick. Add cream and
whisk to blend. Cook for 1 minute. Mount in 8 Tbsp of butter (1 stick),
whisking constantly until it is completely melted and blended into the
mixture. Strain mixture through a sieve, set aside and keep warm.
Dredge each fillet in flour, coating each side completely. In a large sauté
pan, over medium heat, add 1⁄4 cup of oil. When the oil is hot, add the
fillets and pan-fry for 3 to 4 minutes on each side. Remove and drain
on paper towels. In another sauté pan, heat the remaining 2 Tbsp of
oil. Add shallots. Season with salt and pepper and sauté for 1 minute.
Add garlic and bread crumbs and sauté for 2 minutes. Stir in Meunière
Sauce and sauté for 1 minute. Remove from heat. In another sauté
pan, melt the remaining 2 Tbsp of butter. Add the toasted almonds and
sauté for 2 minutes. Stir into the Meunière Sauce. Remove from heat
and keep warm. To serve, spoon the sauce over the fish. Garnish with
parsley. Serves 4.