Trout Meunière Amandine (Trout with Brown Butter and Almonds)

Trout Meunière Amandine (Trout with Brown Butter and Almonds)
Trout Meunière Amandine (Trout with Brown Butter and Almonds)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup (2 sticks) unsalted butter

  • 1

    tbsp. red wine vinegar

  • 2

    tsp. fresh lemon juice

  • Canola oil, for frying

  • 2

    cups milk

  • 2

    eggs

  • 2

    cups flour

  • 4

    8-oz. boneless, skinless sea trout,

  • redfish, or red snapper filets

  • Kosher salt and freshly ground black pepper,

  • to taste

  • 3

    cups sliced almonds, toasted

  • 1

    tbsp. minced parsley, for garnish

  • 1

    lemon, cut into slices, for serving

Directions

1. Heat butter in an 8" skillet over medium heat; cook, stirring, until solids turn dark brown, 20–25 minutes. Remove from heat; whisk in vinegar and lemon juice; set sauce aside. 2. Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 350°. In a shallow dish, whisk together milk and eggs; put flour into another shallow dish. Season fish with salt and pepper. Working with one filet at a time, dip fish in flour, shake off excess, and then dip in egg mixture and shake off excess. Return filets to flour; transfer to a rack over a baking sheet. Working in two batches, fry fish until golden brown, 5–6 minutes, then drain on paper towels. To serve, divide fish between 4 plates; sprinkle almonds on top. Whisk sauce and spoon over fish. Garnish with parsley; serve with lemon slices.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: