Trout Amandine
 
Ingredients
  • 4 (5- to 6-ounce) skinless trout fillets
  • 2½ teaspoons kosher salt, divided
  • 2 teaspoons sugar
  • ⅓ cup all-purpose flour
  • ¾ teaspoon Creole seasoning*
  • 4 tablespoons vegetable oil, divided
  • ½ cup unsalted butter, cubed and softened
  • ¼ cup sliced almonds
  • ¼ cup packed fresh parsley, finely chopped
  • 2 sprigs fresh thyme
  • 1½ teaspoons fresh lemon juice
  • Garlic-Thyme Asparagus (recipe follows)
  • Lemon wedges, to serve
Instructions
  1. Sprinkle trout with 2 teaspoons salt and sugar; let stand for 5 minutes. Rinse trout under cold water; thoroughly pat dry.
  2. On a large plate, combine flour and Creole seasoning. Dredge trout in flour mixture, shaking off excess.
  3. In a large skillet, heat 2 tablespoons oil over high heat. Add 2 trout fillets, skinned side up; cook until golden brown, 2 to 3 minutes. Carefully turn fillets; cook until fish flakes easily with a fork, 1 to 2 minutes more. Transfer trout to desired serving plates. Wipe skillet clean; repeat with remaining 2 tablespoons oil and remaining 2 fillets.
  4. Wipe skillet clean; reduce heat to medium. Add butter and almonds; cook, stirring frequently, until almonds are toasted and butter solids turn a medium-brown color and have a nutty aroma, 7 to 12 minutes. Add parsley, thyme, lemon juice, and remaining ½ teaspoon salt. Remove from heat; discard thyme. Spoon sauce over fish. Serve immediately with Garlic-Thyme Asparagus and lemon wedges.
Notes
*We used Zatarain’s Creole Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/trout-amandine/