Grilled speckled trout ideas

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Louisiana Speckled Trout Amandine
From Lüke Restaurant, New Orleans (John Besh, Chef/Owner)
serves 6

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

Preheat oven to 350° F.

To a cast iron or heavy bottomed pan over medium heat, add 1/2 inch olive oil.

Season trout fillets with salt, pepper, and Creole seasoning. Dredge trout in flour and shake off excess. Then place trout in buttermilk, and again in flour; shake off excess. Place fish in pan with hot oil and cook on both sides until completely brown, about 5-7 minutes per side. If trout are thick and not completely cooked throughout, finish them in preheated oven, cooking for a few minutes.

To another sauté pan over medium-high heat, add butter. When butter has completely melted and begins to brown slightly on the sides, add almonds, lemon juice, and parsley. Continue to move butter around in pan until almonds have browned, about 3-4 minutes. Season sauce with salt and remove from heat.

Place each trout fillet on a plate and spoon amandine sauce liberally over top.

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