INGREDIENTS 4 Servings
4 each Trout fillets, heads removed, skin-on
3 ozs. Canola or vegetable oil
1/2 cup Seasoned flour (flour seasoned with salt and pepper)
4 ozs. Butter, divided into two parts
1/2 tsp. Shallots, minced
1/4 tsp. Garlic, minced
3 oz. White wine
squeeze Fresh lemon juice
1 tsp. Parsley, chopped
to taste Salt
to taste Fresh ground black pepper
¼ cup Toasted sliced almonds


METHOD
1. Heat a large sauté pan with oil. Dredge trout lightly with seasoned flour. When oil is hot, carefully add trout to the sauté pan. Cook until golden brown on both sides (approximately 3 - 4 minutes per side). Remove cooked trout and keep warm. Drain oil from sauté pan. Return pan to heat and melt 2 oz. of butter. Add shallots and garlic. Sauté briefly. Add white wine to deglaze and allow liquid to reduce by 1/3. Season with lemon juice, salt and pepper. "Mount " sauce by whisking in remaining butter. Garnish sauce with chopped parsley. Place cooked trout on warm serving plates and top each with sauce and sliced toasted almonds. Serve immediately.
 

 


Back to Intro | Chef Larry's Recipe | Chef Larry's Kitchen Basics | About Chef Larry

 

  

to play the videos

you'll need the
Windows Media Player


Part 1
28.8 | ISDN | Cable

Part 2
28.8 | ISDN | Cable