Here is a favorite fish dish from N'Awlins'(New Orleans, La) thought I
might
share it with you guys.
enjoy!
firefly end of line
Estate Garden & Rental Cor****ation
112 West College Street
Columbiana, Alabama, 35051
205-669-6574 fax 699-6253
205-669-6253
From the Belile Estate Kitchens'
Trout Amandine
fireflly@[EMAIL PROTECTED]
you need!
3 lbs fillet of trout, speckled, rainbow, bass etc.
1 stick salted butter
4 tbs sliced almonds
Juice of 1/2 lemon
1 tsp parsley, minced
Cavenders Greek Seasonings
jar mustard
What you do!
Take some mustard out the jar; rub your hands together
until yellow, coat both sides of them fish until pale
yellow. Sprinkle Cavenders Greek Seasonings on both side
of the fish. Sauté' the fish in 1/2 stick butter until
golden brown and cooked through. Put aside and keep hot.
Brown Almonds in remaining 1/2 stick butter and add lemon
juice. Pour over fried fish, sprinkle with parsley, and
serve at once.
Good for two folks!
Bon appetite
NOTE* this is the favorite style of Trout Amandine served
by the fine restaurants in New Orleans(N'Awlins) best
at Commanders Palace for sure.
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