2 pounds Idaho potatoes, peeled, medium diced
12 tablespoons butter
2 tablespoons minced shallots
1 teaspoon chopped garlic
Freshly ground black pepper
Four (6-ounce) trout fillets or red fish
2 cups flour
2 eggs beaten with 2 tablespoons milk
Emeril's Original Essence or other Creole seasoning
1 cup sliced almonds
Juice of one lemon, about 2 tablespoons
2 tablespoons chopped fresh parsley leaves
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