Today is my last day of my vacation in New Orleans. I have spent 7 days eating as much food as I can. This recipe is a dish that you would find on almost all of the restaurant menu’s of the 1970s. Most people eat at Brennan’s for brunch. For those who eat dinner at Brennan’s, they get to see the full range of this kitchen. So next time when you want to eat at Brennan’s, skip brunch and make a reservation for dinner.
4 Trout fillets, 6 to 8 ounces each
1 large Egg
1/4 cup Milk
All Purpose Flower for dredging
1 cup Almonds, finely chopped
1/2 cup (1 stick) plus 2 tablespoons Butter
juice of two Lemons
3 tablespoons Worcestershire Sauce
1 tablespoon fresh Parsley Salt and Black Pepper
Season the trout fillets on both sides with salt and pepper in a shallow bowl or pan. Beat the egg with the milk. Dredge the fish in the flour, then dip in the egg wash. Coat each fitted with chopped almonds. Melt ½ cup butter in a large skillet and cook the fish about 4 minutes per side over medium heat until golden brown. Transfer the fillets to a platter and place in a warm oven while preparing the sauce To the skillet, add the lemon juice, Worcestershire, parsley and remaining 2-tablespoon butter. Warm the sauce over low heat and pour over trout.
Enjoy!!!
