📝 About This Recipe
A cornerstone of New Orleans Creole fine dining, this dish elevates fresh trout with the sophisticated 'Meunière' (miller’s wife) style of flour-dusting and pan-searing. The addition of 'Amandine' brings a delightful crunch of toasted sliced almonds and the rich, nutty aroma of browned butter. This recipe captures the soul of the French Quarter, offering a perfect balance of citrus brightness, silky butter, and delicate, flaky fish.
🥗 Ingredients
The Fish
- 4 pieces Speckled Trout or Rainbow Trout fillets (6-8 oz each, skin-on or off per preference)
- 1 cup Whole milk (for soaking)
- 1 cup All-purpose flour (for dredging)
- 1 tablespoon Creole seasoning (such as Tony Chachere's or Zatarain's)
- to taste Kosher salt and cracked black pepper
- 4 tablespoons Clarified butter or vegetable oil (for pan-frying)
The Amandine Sauce
- 8 tablespoons Unsalted butter (1 stick, cut into cubes)
- 1/2 cup Sliced almonds (blanched)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 teaspoon Worcestershire sauce (adds depth and Creole authenticity)
- 3 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Dry white wine (optional, for deglazing)
For Garnish
- 4 pieces Lemon wedges (for serving)
- 1 sprig Extra parsley (for plating)
👨🍳 Instructions
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1
Pat the trout fillets dry with paper towels. Place them in a shallow dish and pour the milk over them, letting them soak for 10-15 minutes to neutralize any 'fishy' scent and help the flour adhere.
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2
In a separate shallow pie tin or plate, whisk together the flour and Creole seasoning. Season with an extra pinch of salt and pepper if desired.
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3
Remove a fillet from the milk, let the excess drip off, and dredge it thoroughly in the seasoned flour. Shake off any excess; you want a very thin, even coating.
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4
Heat 2 tablespoons of clarified butter or oil in a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering but not smoking.
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5
Place two fillets in the pan (don't overcrowd). Sear for 3-4 minutes on the first side until golden brown and crisp. Carefully flip with a fish spatula and cook for another 2-3 minutes until opaque throughout.
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6
Transfer the cooked fish to a warm platter or individual plates. Wipe the skillet clean and repeat with the remaining fillets and oil.
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7
Once all fish is removed, reduce the heat to medium. Add the 8 tablespoons of unsalted butter to the same skillet.
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8
As the butter begins to melt and foam, add the sliced almonds. Stir constantly for 2-3 minutes until the almonds turn a pale golden brown and the butter begins to smell nutty (beurre noisette).
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9
Carefully whisk in the white wine (if using), lemon juice, and Worcestershire sauce. The mixture will bubble vigorously—this is the 'meunière' magic happening.
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10
Stir in the chopped parsley and remove from heat immediately to prevent the butter from burning.
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11
Taste the sauce; if it is too tart, add a tiny pinch of salt or a small knob of cold butter to mellow it out.
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12
Generously spoon the almond and brown butter sauce over each trout fillet, ensuring plenty of almonds are perched on top of the fish.
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13
Garnish with fresh lemon wedges and a sprig of parsley, serving immediately while the butter is still frothy.
💡 Chef's Tips
Use clarified butter (ghee) for frying the fish as it has a higher smoke point and won't burn as easily as regular butter. Don't walk away from the stove when browning the almonds; they go from perfectly toasted to burnt in a matter of seconds. If you can't find Speckled Trout, Redfish or Rainbow Trout are excellent authentic substitutes. Ensure the fish is at room temperature for 10 minutes before cooking to ensure even searing. For a true restaurant finish, strain your flour through a fine-mesh sieve to ensure there are no clumps before dredging.
🍽️ Serving Suggestions
Serve alongside buttery Brabant potatoes (small cubed fried potatoes) for a classic New Orleans pairing. A side of steamed green beans or asparagus provides a fresh, snappy contrast to the rich butter sauce. Pair with a crisp, high-acidity white wine like a Sancerre or a dry Chenin Blanc to cut through the richness. Start the meal with a light Creole gumbo or a wedge salad with Remoulade dressing. Finish the plate with a sprinkle of smoked paprika for a tiny pop of color and earthiness.