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Sunday, June 12, 2011

Trout Almondine

This is my Mom's recipe.  There are distinct advantages to having a fishing camp down in Cocodrie, South Louisiana... where this Speckled Trout was caught fresh just this morning.  You can't get it any fresher than that, folks. Yumm!

The first step is to season the trout filets - salt, pepper, fresh thyme... however you want it to be.

Set up a batter relay station... seasoned milk..

Seasoned flour...

The oil (Canola) MUST be very hot.  You want the filets to sizzle immediately.  If the oil is not hot enough, the fish will soak up the warm oil and be oily and soggy.  The hot oil seals the crust and gives you a clean fish with a crunchy coating!
Turn the filets when the edges start browning.  It may take turning them a few times, every few minutes depending on the thickness of the fish.
Meanwhile, into hot, foamy butter, toast the sliced almonds until they are golden brown and toasty.  Toasting brings out the oils and nutty flavor much more than when they are raw.
Okay, this is a side note... but while shopping for the weekend, I found the most beautiful heirloom tomatoes ever seen.  They were SOooo delicious!
Mmmm...can you taste them?!
For the toasted french bread... I topped the bread with butter (real butter please!), freshly grated parmesano reggiano (not out of that green box please), and a little salt and pepper... and threw them under the broiler.  When they are toasty (WATCH them!)... add a slice of that gorgeous tomato on top. Ca C'est Bon Cher!!!

And here is the beautiful trout almondine, with the buttery toasted almonds...

... It was divine!  That's the way we "rough" it when we are down at the fishing camp! 




Written Method:


The first step is to season the trout filets - salt, pepper, fresh thyme... however you want it to be.

Set up a batter relay station... seasoned milk..


Seasoned flour...

The oil (Canola) MUST be very hot.  You want the filets to sizzle immediately.  If the oil is not hot enough, the fish will soak up the warm oil and be oily and soggy.  The hot oil seals the crust and gives you a clean fish with a crunchy coating!

Turn the filets when the edges start browning.  It may take turning them a few times, every few minutes depending on the thickness of the fish.

Meanwhile, into hot, foamy butter, toast the sliced almonds until they are golden brown and toasty.  Toasting brings out the oils and nutty flavor much more than when they are raw.

Okay, this is a side note... but while shopping for the weekend, I found the most beautiful heirloom tomatoes ever seen.  They were SOooo delicious!

Mmmm...can you taste them?!

For the toasted french bread... I topped the bread with butter (real butter please!), freshly grated parmesano reggiano (not out of that green box please), and a little salt and pepper... and threw them under the broiler.  When they are toasty (WATCH them!)... add a slice of that gorgeous tomato on top. Ca C'est Bon Cher!!!


 Please visit my Recipe Index for more soups and lots of different ideas to cook with/for your family!   Here are a few different things:

 

 

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