Recipe: John Besh's Louisiana Speckled Trout Amandine

2008_04_28-trout-small

Ingredients in this Recipe

1 cup unsalted butter
1 tablespoon freshly chopped parsley
1/2 cup blanched and sliced almonds
2 cups buttermilk
2 cups flour
2 tablespoon Creole seasoning*
6 each 8 10oz (each) fillets Lake Pontchartrain trout
juice of 1 lemon
olive oil
salt and pepper, to taste

Recipe Preparation

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