TROUT MEUNIÈRE AMANDINE IN THE STYLE OF GALATOIRE’S

TROUT MEUNIÈRE AMANDINE IN THE STYLE OF GALATOIRE’S

3 cups sliced almonds, toasted
2 eggs
2 cups whole milk
salt and pepper to taste
6 speckled trout fillets, 7 to 8 ounces each
2 cups flour
1 gallon vegetable oil
1 serving meunière sauce
Lemon wedges for garnish
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Toast the almonds in a 300°F oven for 15 to 20 minutes, stirring every 5 minutes. When they are
light brown, remove from oven and set aside.
Whisk together the eggs, milk, salt, and pepper. Salt and pepper the trout fillets and flour
lightly. Dip each in the egg wash, making sure to coat both sides. Let excess egg wash drip off.
Dredge the fillets in flour again, gently shaking off excess.
In a large, heavy skillet, heat the oil to 350°F. The oil is ready when a pinch of flour
sprinkled over it browns instantly. Add the trout, fry for 4 to 5 minutes. Remove when the crust
is golden brown.
Top each fillet with almonds and warm meunière sauce. Garnish with lemon, and serve
it up.