Trout Amandine (trout Almondine)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup milk
• 1 cup flour
• 1 tablespoon basic creole spices (recipe follows)
• 4 skinless trout fillets (5-7 ounces each)
• sea salt
• fresh ground black pepper
• 8 tablespoons butter
• 1/2 cup sliced almonds
• 1 lemon, juice of
• 2 tablespoons minced fresh parsley
• 1 tablespoon celery salt
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon coarse sea salt
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice

Recipe

• 1 to make creole spice mix: mix together all spices in a bowl. transfer the spices to a clean container with a tight-fitting lid. store up to six months.
• 2 to make trout amandine: pour the milk into a breading tray or wide dish. put the flour and 1 tablespoon creole spices into another breading tray and stir to combine. season the filets with salt and pepper, dip them into the milk and dredge in the seasoned flour.
• 3 melt 4 tablespoons of the butter in a large skillet over medium-high heat. add the fillets and cook on each side until golden brown, about 3 minutes per side. transfer the fish to a serving platter.
• 4 add the remaining 4 tablespoons butter to the same skillet over medium-high heat. swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish, 3-4 minutes. reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes. add the lemon juice, parsley, and a dash of salt.
• 5 spoon the browned butter and almonds over the fish and serve.