Draggingtree Posted June 14, 2014 Share Posted June 14, 2014 Trout Almondine From "Lodge Cast Iron Nation: Great American Cooking From Coast to Coast," compiled by Pam Hoenig Makes 4 servings 4 (4-ounce) -ounce) skin-on, boneless rainbow trout fillets Kosher salt and freshly ground black pepper 2 tablespoons canola oil, divided 5 tablespoons unsalted butter, divided ½ cup sliced natural almonds 2 teaspoons minced shallot 1 teaspoon chopped fresh flat-leaf parsley 1 teaspoon chopped fresh thyme 1½ Tablespoons fresh lemon juice Instructions: http://www.chron.com/life/food/article/Go-fish-10-tips-to-get-you-cooking-this-summer-5525503.php Link to comment Share on other sites More sharing options...
Pepper Posted June 14, 2014 Share Posted June 14, 2014 It's really Trout Amandine but why be picky as long as it has fish and butter? 1 Link to comment Share on other sites More sharing options...
clearvision Posted June 15, 2014 Share Posted June 15, 2014 The French say Amandine, American cookbooks tend to say Almondine. Are you Pepper or Poivre? Link to comment Share on other sites More sharing options...
Pepper Posted June 15, 2014 Share Posted June 15, 2014 The French say Amandine, American cookbooks tend to say Almondine. Are you Pepper or Poivre? From http://www.scribd.com/doc/37141910/The-Recipe-Writer-s-Handbook "amandine (not almondine)" Are you Pepper or Poivre? Poivre, un Piment oiseau Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now