The Lunch Lady Cookbook – Trout Amandine
Hey there boys and girls! This is The Lunch Laddy comin’ at ya, straight outta cyberspace and in your face with another sumptuous recipe from The Lunch Lady Cookbook. Today’s recipe draws from a time honored culinary tradition that can be traced back to New Orleans and France. It’s trout season in New York State and the Lunch Laddy had the good fortune to be blessed with a monster filet of Lake Trout from Lake Ontario. It seemed only fitting that this wonderful fish be respected with special treatment. The Lunch Lady Cookbook is honored and proud to present to you Lunch Lady Cookbook Trout Amandine.
I actually received a bit of an education as I pondered this gustatory mystery. I found that I was one of the legions of kitchen hacks who misspelled the name of the recipe as “Trout Almondine” when it is actually spelled “Trout Amandine.” While I am no longer flexible enough to insert my foot in my mouth, I seem to be getting better and better when it comes to acknowledging my mistakes. So Mea Culpa. Trout Amandine it is then. Even though The Lunch Laddy is an old dog, he can still learn new tricks.
This recipe is pretty basic and there’s probably not much that is new and different from other Trout Amandine recipes, but it is new to me and thus, a new addition to The Lunch Lady Cookbook. The most important ingredients are fresh trout and almonds. This is NOT a recipe that would work by substituting fish sticks and beer nuts.
Lunch Lady Cookbook Trout Amandine
Here we go. Marinate filet of lake trout in fresh lime juice, salt and pepper for an hour or so. (Can be longer in the fridge) Lightly sauté chopped garlic and scallions in 2 tbs. butter. Dredge trout filet in flour and add to skillet. Brown both sides and lower heat to medium or lower. Cook each side for approximately 5 minutes or until cooked through. Transfer fish to plate and keep warm. Melt 2 more tbs. butter in skillet and sizzle away until it starts to turn brown. Add slivered almonds with cracked pepper and cook on low heat until crispy and brown. Pour over fish. Garnish with fresh herbs. The Lunch Laddy used curly parsley, chives and sweet basil from the Lunch Lady Herb Garden. Drizzle fresh lime juice and serve on fresh slices of lime with rice and vegetables.
Beverage pairing: Bollicini 2014 from Damiani Wine Cellars in the Finger Lakes.
Prosecco style, bottle fermented, sparkling wine with hints of citrus and pear. Weighing in at 1.85% residual sugar, Bollicini is clean, fresh, fruity, DELICIOUS! Serve really cold. To truly realize the medicinal qualities of this wine it is important that you drink all of it.
Music pairing: Drive By Truckers, Ryan Bingham and Old Crow Medicine Show on shuffle.
Until next time, Bon Apetit from The Lunch Lady Cookbook!
Leave a Reply