Courtesy of Dianne Cage, author of Cooking & Gardening with Dianne. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Makes 4 servings
8 tablespoons butter
1/2 cup slivered almonds
1 cup buttermilk
2 teaspoons black pepper
1 1/2 teaspoons garlic powder
salt, to taste
4 fresh trout filets, 5 to 6 ounces each
all-purpose flour, as needed
juice of 1 lemon
2 tablespoons fresh parsley
In a skillet over medium heat, melt 1 1/2 tablespoons butter. Sauté almonds in butter until golden brown. Remove and set aside.
Season the buttermilk with salt, pepper, and garlic powder. Dip fish in buttermilk, then roll in flour, coating both sides. Shake excess flour from filets.
Melt 5 tablespoons of butter in a skillet and sauté filets until golden brown. Remove fish. Place on warm serving plates and keep hot.
In the same skillet, add the lemon juice, 1 1/2 tablespoons butter, and toasted almonds. Sauté for 1 minute until hot. Pour over fish, sprinkle with parsley and serve.
Pair with: Ferrari-Carano Fume' Blanc "Sonoma County"