Trout Amandine with Creole Meuniere Sauce
| Yield: | 6 Servings |
| Categories: | Main Dishes, Fish, Trout |
| 6 | Gulf speckled trout fillets | |
| DIVIDER | -- (8 oz ea); skinned | |
| Emeril's Essence; see * Note | ||
| 1 | c | Milk |
| 2 | c | Flour |
| 2 | tb | Butter |
| 1/3 | c | Olive oil |
| 3/4 | c | Worcestershire Sauce |
| 2 | Whole Lemons; skin, pith removed | |
| 2 | Bay leaves | |
| 3/4 | lb | Cold butter; cubed |
| 1 | c | Sliced almonds |
| 1 | tb | Chopped parsley |
| 2 | tb | Chopped green onions |
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