All Men Cook…

Preheat oven to 300 F.

Directions

1. Place almonds on a baking sheet and toast in oven for 15 to 20 minutes, opening oven to stir almonds every 5 minutes while they cook. When they become a light golden brown, remove from oven and set aside.

2. Make a wash by whisking together eggs and milk in shallow bowl. Season with salt and pepper, to taste.

3. Season fillets with salt and pepper, to taste, and dust with flour.Submerge floured fillets in egg wash. Gently remove fillets from egg wash and allow excess to drip off. Put fillets back into flour, and then gently shake off excess flour.

4. In a large, heavy-bottomed pot, heat oil to 350 F. Test readiness of oil by sprinkling a pinch of flour over it. Flour will brown instantly when oil has reached correct temperature. Add trout and fry for 4 to 5 minutes. Remove fish when crust is golden brown.

5. Top each fillet with almonds and warmed meuniere sauce (recipe below). Garnish with lemon wedges.
Comments: If you’re not into deep-frying fish, you can fry the coated filets in a 1/4 inch of butter or vegetable oil in a hot (but not smoking) skillet. Without crowding the filets, fry at moderate heat until they are golden brown on one side, turning once until they are the same on the other side. Cook about 4 to 5 minutes per side – depending upon the thickness of the fish. For added flavor, use the same pan and leftover butter and cooked bits (discard vegetable oil if used) to create the meuniere sauce.

Meunière SauceIngredients

1 stick (1/2 cup) salted butter
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar

Directions
1. In medium saucepan over medium heat, melt butter, whisking constantly, for 8 to 10 minutes, until sediment in butter turns dark brown, almost (but not quite) to the point of burning, and liquid is deep golden color.

2. Remove pan from heat and continue to whisk slowly, adding lemon juice and vinegar to browned butter. Sauce will froth until acids have evaporated. When frothing subsides, sauce is complete.