Trout Almondine is one of my favorite dishes. When I was a very young woman in my early twenties, I went out to a Five Star restaurant in Beverly Hills where I ordered Trout Almondine. When the dish presented to the table, I was shocked; the trout was pan fried. I had eaten trout almondine hundreds of times at home; it was always deep fried. Everything was beautiful, and I truly enjoyed the meal. When I got home, I told everybody about the new way to make trout almondine. My Uncle JB, who was the head chef at the Pump Room laughed uncontrollably. I still deep fry my trout almondine.
Ingredients: 2 (12 ounces) trouts, dressed and deboned, 2 sticks butter, 2 cups slivered almonds, toasted, 1/2 teaspoon pepper, 1 teaspoon seafood seasoning, 1 tablespoons red wine vinegar, 2 teaspoons fresh lemon juice, 1/4 teaspoon almond extract, 1 cups milk, 1 eggs, 1 1/2 cups flour, 1 tablespoon fresh parsley, chopped, 1 lemon, peanut oil for frying.
First things first let’s make the sauce. In a saucepan add the butter. Melt the butter, cook on a medium to high heat until the butter browns. You are going to be stirring the whole time. This process takes about 20 minutes. Remove saucepan from the stove whisk in the vinegar, lemon juice, and almond extract; set aside.
Wash and debone the trout. Pat dry with a paper towel. Generously salt and pepper fish on both sides, set aside. In a bowl, whisk together the egg and milk. In another bowl dump in the flour. Run the fish through the egg wash then roll in the flour, shake off the excess flour. Run the fish back through the egg wash and flour. Set aside on a rack allow the flour to get thick and sticky. This is a very important step. Pour oil into a heavy skillet.Heat oil to 350 -375 degrees. If the grease is too low you get greasy fish, too high and it burns. Drop fish in the oil and deep fry until brown and crispy. Remove from skillet and drain. To plate and serve, sprinkle the toasted almonds on top of the fish. Spoon a heaping tablespoon of the sauce of the almonds, garnish with the parsley and put a lemon wedge on the plate.
Do you have any stories you would like to share with us, relative to how food is prepared at the restaurant versus how it was prepared at your house?