Recipe courtesy of Emeril Lagasse
Total:
1 hr 35 min
Prep:
1 hr 10 min
Cook:
25 min
Yield:
6 servings

Ingredients

  • 6 (6 to 8-ounce) Gulf speckled trout fillets, skinned
  • Essence, recipe follows
  • 1 cup milk
  • 2 cups flour
  • 2 tablespoons butter
  • 1/3 cup olive oil
  • 3/4 cup Worcestershire Sauce
  • 2 whole lemons, skin and pith removed
  • 2 bay leaves
  • 3/4 pound cold butter, cubed
  • 1 cup sliced almonds
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped green onions
  • 6 (6 to 8-ounce) Gulf speckled trout fillets, skinned
  • Essence, recipe follows
  • 1 cup milk
  • 2 cups flour
  • 2 tablespoons butter
  • 1/3 cup olive oil
  • 3/4 cup Worcestershire Sauce
  • 2 whole lemons, skin and pith removed
  • 2 bay leaves
  • 3/4 pound cold butter, cubed
  • 1 cup sliced almonds
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped green onions
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Season the fillets with Essence. Place the fillets in a glass bowl and cover with the milk. Cover the bowl and place in the refrigerator. Refrigerate for 1 hour. Remove the bowl from the refrigerator and drain. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating the fillets completely. In a large saute pan, heat 2 tablespoons of the butter and the olive oil together. When the oil is hot, pan-fry the fillets for 3 to 4 minutes on each side or until the fillets are golden. Remove the fillets from the pan and drain on a paper-lined plate. Season the fillets with Essence. Set the fish aside. Pour the oil from the skillet, leaving the browned bits in the pan. Stir in the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes. Remove the lemon pith. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Stir in the almond slices. To serve, place one fillet in the center of each plate. Spoon the sauce over the fish and garnish with parsley and green onions.

Season the fillets with Essence. Place the fillets in a glass bowl and cover with the milk. Cover the bowl and place in the refrigerator. Refrigerate for 1 hour. Remove the bowl from the refrigerator and drain. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating the fillets completely. In a large saute pan, heat 2 tablespoons of the butter and the olive oil together. When the oil is hot, pan-fry the fillets for 3 to 4 minutes on each side or until the fillets are golden. Remove the fillets from the pan and drain on a paper-lined plate. Season the fillets with Essence. Set the fish aside. Pour the oil from the skillet, leaving the browned bits in the pan. Stir in the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes. Remove the lemon pith. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Stir in the almond slices. To serve, place one fillet in the center of each plate. Spoon the sauce over the fish and garnish with parsley and green onions.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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