|
galatoire's trout meuniere amandine |
|
Galatoire's Trout Meuniere AmandineSource: Galatoire's, New Orleans, Louisiana 4 (6- to 8-ounce) trout fillets Salt and pepper, to taste 1 cup milk 1/2 cup flour Oil 1 cup butter 1 cup sliced almonds Juice of 1 lemon 1/2 tablespoon chopped parsley Sprinkle fillets with salt and pepper, dip in milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley. Serves 4. |
|
వ్యాఖ్యలు |
|
|
|