Recipe for Galatoire's Trout Meuniere Amandine from the Restaurant section.
Galatoire's Trout Meuniere AmandineSource: 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.
We hope you enjoy your freshly made Galatoire's Trout Meuniere Amandine. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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