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PAN-FRIED TROUT WITH ALMONDS
In French, the name of this recipe is "Omble Chevalier Poele aux Amandes", named after the fresh fish found in the clear lakes of Jura, in Franche-Comte and which most closely resemble our American rainbow trout. Pierre kept the recipe name because it is so romantic-sounding!
Recipe By: Pierre Franey's Cooking In France Cookbook
Servings: 4
1/4 cup milk
4 rainbow trout, about 3/4 pound each -- cleaned and dressed
Salt and fresh ground pepper to taste
1/3 cup all-purpose flour
3 tablespoons corn oil or vegetable oil
6 tablespoons butter
1/3 cup sliced almonds
2 tablespoons finely chopped shallots, or onions
2 tablespoons Abolut Citron Vodka, or other lemon vodka
16 sprigs chervil or flat-leaf parsley
Pour milk into a flat dish and add the fish, turning to coat well; season inside and outside with salt and pepper to taste. Place flour into a second flat dish and dredge the fish, tapping to remove excess flour. Heat the oil in a large non-stick skillet large enough to hold the fish in a single layer, over medium heat. When oil is hot, add the fish and cook about 4 minutes; turn and cook the other side 6-8 minutes, basting frequentlywith the hot oil so that the fish brown evenly. Be careful not to burn the skin; that would give the fish a bitter flavor. Transfer fish to a heated platter and keep warm. Discard any oil remaining in the pan. In the same skillet, heat 2 tablespoons of the butter over high heat. Add the almonds and cook, tossing, until they are lightly browned. Add the shallots and cook briefly. Add the vodka and cook until the liquid reduces slightly, about 1 minute. Swirl in the remaining butter. Check for seasoning. Spoon the almond mixture over the fish, garnish with chervil or parsley, and serve immediately.


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Copyright 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved