| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Emlive09 | 1 | servings | |
INGREDIENTS
| 1 | c | Worcestershire sauce |
| 1/2 | c | Chopped yellow onions |
| 2 | Bay leaves | |
| 2 | Lemons; peel and pith | |
| ; discarded and cut | ||
| ; in half | ||
| 3/4 | c | Heavy cream |
| 1 | Stick plus 2 tablespoons unsalted butter; cut into 1/2-inch | |
| ; chips | ||
| 4 | Trout fillets; (6 to 8 ounces) | |
| Essence | ||
| 1 | c | Flour |
| 4 | c | Small diced white potatoes; peeled (about |
| ; 1/2-inch by | ||
| ; 1/2-inch) | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1/4 | c | Plus 2 tablespoons vegetable oil |
| 2 | tb | Chopped garlic |
| 1/4 | c | Minced shallots |
| 1/2 | c | Fine dried bread crumbs |
| 2 | tb | Finely chopped fresh parsley leaves |
| 1 | c | Sliced almonds |
| 1 | tb | Finely chopped parsley leaves |
INSTRUCTIONS
Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the Meunire sauce. Continue to saute for 1 minute. Remove from the heat. In a another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley. Yield: 4 servings Converted by MC_Buster. Per serving: 2688 Calories (kcal); 165g Total Fat; (53% calories from fat); 121g Protein; 202g Carbohydrate; 428mg Cholesterol; 2614mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 13 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 26 1/2 Fat; 3 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC13 Converted by MM_Buster v2.0n.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”