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Pungo Prairie Rainbow Trout Almondine
4 Rainbow Trout Fillets
For The Meuniere Sauce
1/2 Cup Worcestershire Sauce
2-3 Dried Bay Leaves
2 Spring Onions Bottom Halves Diced
1/2 Cup Heavy Whipping Cream
6 Tablespoons Unsalted Butter
1/3 cup sliced Almonds
1 Shot Apricot Brandy (optional)
Flour Dredge For Frying Trout Filletts
1 1/2 Cup All Purpose Flour
1 Teaspoon Granulated Garlic
1 Teaspoon Paprika
1 Teaspoon Dried Oregano
1 Teaspoon Tried Thyme Leaves
1/2 Teaspoon Ground Cayenne Pepper
1 Teaspoon Sea Salt
1 Teaspoon Fresh Ground Black Pepper
Vegetable or Peanut Oil As Needed to Fry
For the Root Vegetable Saute'
2 Shallots Peeled & Diced
2 Cups Red Potatoes Skin On Diced
1 Cup Baby Carrott
Diced Spring Onion Tops Remaining
Salt & Pepper to taste
Fresh Parsley Sprigs for Garnish
Garlic Green Beans Suggested Side Dish
Pair with your favorite white wine.
First mix together all ingredients listed to make the Spice Rub
Set rub aside.
Make the Meuniere Sauce:
Peel the lemon removing as much of the pith as possible. Cut lemon
into halves. In a 2 quart sauce pan over medium heat, add the 1/2 cup worcestershire sauce. Place in the lemon halves, pressing them with the back of a spoon, and mash into the worcestershire sauce. Add in the diced bottom halves of the spring onions, the bay leaves, and simmer over medium heat for about 4 minutes to allow the sauce to thicken. Next blend in the 1/2 cup of heavy cream. Continue to cook for about a minute until the sauce starts to bubble. Turn the heat off and add in 4 of the 6 tablespoons of unsalted butter which you will want to have already cut into 6 individual slices. This facilitates melting quicker into the sauce before it cools too much. Blend well.
Next strain sauce through a wire seive, into another sauce pan, mashing the lemons, bay leaves, and spring onions as you go so as to capture as much strained sauce as possible. Discard what's left in the strainer, and set strained sauce aside for the time being.
Prepare the Potatoes & Carrots
Add about three tablespoons of fry oil to a suitible frying pan, heat to about 300 degrees F.
Add in the diced shallots and sautee for about 3minutes.
Next add the diced red potatoes & fry for about 2 additional minutes.
Next add the baby carrots along with the retained, diced spring onion tops. Salt & Pepper to taste. Pan fry until the potatoes and carrots become tender.
Add in the bread crumbs and mix thourghly with potatoes & carrots.
Continue to cook over medium heat until the mixtuer just begins to brown. Turn off heat.
Fry The Trout Fillets
Heat the fry oil, about 1/4" deep in a suitable frying pan up to temperature about 325 degrees F.
Mix together about half the spice rub with the 1-1/2 cup flour.
Sprinkle some of the rub over the flesh side of the trout fillets.
Dredge the fillets through the rub-seasoned flour, coating both sides, and fry the fillets, starting flesh side down, to a golden brown. Turn the fillets and fry skin side down to golden brown. Remove fillets to a plate lined with paper towels, and set aside in a warm place.
Prepare the Almonds
Melt the remaing 2 tablespoon of unsalted butter in a small saute pan, stir in the sliced Almonds and cook to a light golden brown.
Add half of the sauteed almonds to the potato/carrots and blend in.
Next add half of the Meuniere sauce to the potato/carrots/almonds pan and place back over low heat to warm.
Add the remaining almonds, draining off the melted butter, to the remaining meuniere sauce. Add in about a shot of Apricot Brandy, (optional), to the sauce and warm over low heat.
Plate & Serve
Place servings of potatoes and carrots in the center of a warm plate.
Add a trout fillet onto the plate on either side of the potatoes & carrots. Spoon over warm meuniere sauce and almonds onto the fried trout fillets. Garnish with fresh parsley sprigs.
Serve with a side of Garlic Green Beens, and a glass of your favorite white wine. Serves two to four