This is one of the top two or three preparations of fish we have ever tasted. Thank you for sharing this wonderful and simple dish with us. The story of visiting Galatoires is priceless.
Trout Meunière Amandine (Trout with Brown Butter and Almonds)
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
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Credit: Todd Coleman
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
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.
SERVES 4
Ratings & Reviews (1)
Trout Meunière Amandine (Trout with Brown Butter and Almonds)
Reviewed by GSMSF1 on
.
This is one of the top two or three preparations of fish we have ever tasted. Thank you for sharing this wonderful and simple dish with us. The story of visiting Galatoires is priceless.
Rating: 5
 Recipe - Saveur.com){kind=link}