Trout Amandine

Trout Amandine is the most classic of New Orleans recipes. Actually there are about one hundred classic recipes in New Orleans, but if you ask a native what represents New Orleans best, they will tell you it is Trout Amandine.

The trout in Trout Amandine is not a trout at all. It is a spotted weakfish, but we call them "speckled trout" and Lake Pontchartrain is full of them. This recipes works well with sole or perch or orange roughy or any white. firm fleshed fish.

This recipe is dedicated to my cousin, Mae. Mae always rowed our skiff out to the best "spec" hole on our little patch of Lake Ponchartrain, where we caught many "specs."

TROUT AMANDINE

6 fillets of any moist, white, firm fleshed fish ("specs," sole, perch)
1 cup milk
flour (enough to lightly dredge fillets)
salt and pepper to taste
3 tablespoons butter
2 sticks butter
1/2 cup shortening or vegetable oil
1 cup slivered almonds
1 teaspoon Worcestershire sauce
4 drops Tabasco
1 tablespoon fresh lemon juice
2 tablespoons minced parsley


Soak the fillets in milk for about an hour. Remove from milk and after drying well, rub with a little salt and pepper. Season flour with salt and pepper then lightly dredge fillets in flour. Melt 3 tablespoons butter in heavy skillet; add the oil and when it is hot saute the fillets, browning lightly on each side. It is important that the fillets are not overcooked, about two or three minutes on each side. When the fillets are lightly browned remove to a hot platter. This also is important as the hot platter prevents the sauteed fish from getting soggy. Pour out the oil and butter, wipe the pan dry and add the two sticks of butter. Melt over low heat then add the slivered almonds. Cook slowly and when the almonts are lightly browned add the Worcestershire sauce, Tabasco and lemon juice. Mix well until heated then spoon over fillets. Sprinkle with minced parsley and serve.
Brabant Potatoes are the traditional accompaniment to this dish.