My mom has this cookbook I want to steal. It's an ancient (and by "ancient" I mean circa 80's) Cajun cookbook, Cajun-Creole Cooking by Terry Thompson. It has some crazy Southern/Creole dishes like Jezebel Sauce, Veal Scallops with Sweetbread Sauce, Fried Crawfish Tails, Acadian Alligator, and Sauteed Frog Legs.
But I really want it for its jambalaya, gumbo, etouffee, dirty rice, crawfish beignet, and stuffed crab dishes. The best dish of all, though, is the Trout Amandine. It's a dish synonomous with summer and childhood for me. There was a trout farm near my childhood home. We'd go fishing several times in the summer for the huge, fresh rainbow trout that proliferated there. My mom always made Trout Amandine, a popular Creole dish, but it was always known as "Trout Almondine" by me and my brother.
Here's the exact recipe my mom used from that amazing cookbook.
Creole Trout "Almondine"
6 (6-8 oz.) trout fillets, skinned
Milk
About 2 cups flour
1 1/2 tsp. salt
2 tsp. pepper
2 tsp. cayenne pepper
2 T. butter
1/3 cup vegetable oil
1 cup butter
1 cup sliced almonds (make sure you DON'T use slivered, chopped, whole almonds, you MUST use sliced)
2 tsp.Worcestershire sauce
2 T. fresh lemon juice
1/4 tsp. Tabasco sauce
6 green onions, chopped
1/4 cup minced flat-leaf parsley
Lemon wedges
Place fillets in a 13" x 9" baking dish; add enough milk to cover. Cover and refrigerate for 1 hour. Drain, discarding milk. Pat dry with paper towels and set aside. In a medium bowl, combine flour, salt, black pepper, and cayenne. In a heavy 12-inch skillet over medium heat, heat 2 tablespoons butter and the vegetable oil. When oil mixture is hot, dredge fish fillets in seasoned flour; shake to remove excess. Gently lower fillets into hot oil in batches. Saute until fish turns from transparent to opaque, about 4 minutes on each side, turning once. Remove from pan, set aside, and keep warm. Drain oil from skillet, but leave browned bits in the pan. Add 1 cup of butter and scrape up the browned bits. Add almonds and cook until they're light brown. Stir in Worcestershire sauce, lemon juice, and Tabasco sauce. Remove from heat and stir in green onions and parsley. To serve, spoon almond-butter sauce over each fillet and garnish with lemon wedges.
Makes 6-8 servings
I can't describe the deliciousness of this dish, but if you like fish, try it! I'll try posting some other delicious recipes from this cookbook, and also some photos once I get the chance to cook them!
But I really want it for its jambalaya, gumbo, etouffee, dirty rice, crawfish beignet, and stuffed crab dishes. The best dish of all, though, is the Trout Amandine. It's a dish synonomous with summer and childhood for me. There was a trout farm near my childhood home. We'd go fishing several times in the summer for the huge, fresh rainbow trout that proliferated there. My mom always made Trout Amandine, a popular Creole dish, but it was always known as "Trout Almondine" by me and my brother.
Here's the exact recipe my mom used from that amazing cookbook.
Creole Trout "Almondine"
6 (6-8 oz.) trout fillets, skinned
Milk
About 2 cups flour
1 1/2 tsp. salt
2 tsp. pepper
2 tsp. cayenne pepper
2 T. butter
1/3 cup vegetable oil
1 cup butter
1 cup sliced almonds (make sure you DON'T use slivered, chopped, whole almonds, you MUST use sliced)
2 tsp.Worcestershire sauce
2 T. fresh lemon juice
1/4 tsp. Tabasco sauce
6 green onions, chopped
1/4 cup minced flat-leaf parsley
Lemon wedges
Place fillets in a 13" x 9" baking dish; add enough milk to cover. Cover and refrigerate for 1 hour. Drain, discarding milk. Pat dry with paper towels and set aside. In a medium bowl, combine flour, salt, black pepper, and cayenne. In a heavy 12-inch skillet over medium heat, heat 2 tablespoons butter and the vegetable oil. When oil mixture is hot, dredge fish fillets in seasoned flour; shake to remove excess. Gently lower fillets into hot oil in batches. Saute until fish turns from transparent to opaque, about 4 minutes on each side, turning once. Remove from pan, set aside, and keep warm. Drain oil from skillet, but leave browned bits in the pan. Add 1 cup of butter and scrape up the browned bits. Add almonds and cook until they're light brown. Stir in Worcestershire sauce, lemon juice, and Tabasco sauce. Remove from heat and stir in green onions and parsley. To serve, spoon almond-butter sauce over each fillet and garnish with lemon wedges.
Makes 6-8 servings
I can't describe the deliciousness of this dish, but if you like fish, try it! I'll try posting some other delicious recipes from this cookbook, and also some photos once I get the chance to cook them!
Current Mood: 
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hungryCurrent Music: to catch a predator, lol
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