Yield: 4 servings
|6||(6 to 8-ounce) Gulf speckled|
|Trout fillets, skinned|
|⅓ cup||Olive oil|
|¾ cup||Worcestershire Sauce|
|2||Whole lemons, skin and pith|
|¾ pounds||Cold butter, cubed|
|1 cup||Sliced almonds|
|1 tablespoon||Chopped parsley|
|2 tablespoons||Chopped green onions|
Season the fillets with Essence. Place the fillets in a glass bowl and cover with the milk. Cover the bowl and place in the refrigerator.
Refrigerate for 1 hour. Remove the bowl from the refrigerator and drain. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating the fillets completely. In a large saute pan, heat 2 tablespoons of the butter and the olive oil together. When the oil is hot, pan-fry the fillets for 3 to 4 minutes on each side or until the fillets are golden. Remove the fillets from the pan and drain on a paper-lined plate. Season the fillets with Essence. Set the fish aside. Pour the oil from the skillet, leaving the browned bits in the pan. Stir in the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and simmer the liquid until it reduces by ⅔, about 4 minutes. Remove the lemon pith. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Stir in the almond slices. To serve, one fillet in the center of each plate. Spoon the sauce over the fish and garnish with parsley and green onions.
Yield: 6 servings
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