Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Worcestershire sauce

  2. 1/2 cup 31g / 1.1oz Chopped yellow onions

  3. 2 Bay leaves

  4. 2 Lemons - peel and pith Discarded and cut in half

  5. 3/4 cup 177ml Heavy cream

  6. 1 Unsalted butter - plus

  7. 2 tablespoons 30ml Unsalted butter - cut 1/2' chips

  8. 4 Trout fillets - (6 to 8 oz ea) Emeril's Essence - seeNote

  9. 1 cup 62g / 2 1/5oz Flour

  10. 4 cups 584g / 20oz Small-diced peeled white potatoes - (about 1/2" dice) Salt - to taste Freshly-ground black pepper - to taste

  11. 1/4 cup 59ml Vegetable oil - plus

  12. 2 tablespoons 30ml Vegetable oil

  13. 2 tablespoons 30ml Chopped garlic

  14. 1/4 cup 23g / 0.8oz Minced shallots

  15. 1/2 cup 73g / 2.6oz Fine dried bread crumbs

  16. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

  17. 1 cup 93g / 3 1/3oz Sliced almonds

  18. 1 tablespoon 15ml Finely-chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the Meunire sauce. Continue to saute for 1 minute. Remove from the heat. In a another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley. This recipe yields 4 servings.


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