Trout Amandine—Another All Time New Orleans Favorite.

Name: Trout Amandine—Another All Time New Orleans Favorite.
Yield: serves 6
Ingredients: 1/4 cup stone-ground whole-wheat flour; 1 teaspoon salt; 1 teaspoon paprika; Six 5- to 6-ounce speckled or rainbow trout fillets; 1 teaspoon olive oil; 3 tablespoons butter, melted; 1/2 cup sliced almonds; Juice of 1/2 lemon; 6 drops LOUISIANA or other hot sauce; 1 tablespoon chopped fresh parsley

January 24, 2012

Cooks' Note

The secret to gourmet-tasting fish is to serve it fresh and hot, not kept warm in an oven or under a heat lamp. Short of catching the fish yourself, for the freshest fillets possible buy a whole fish, and have your fish merchant clean and fillet it for you.

Recipe notes

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