VetteBoy1979
07-18-2018, 9:40am
So, I recently took a fishing trip to the Chandeleur Islands in search of speckled trout and redfish. Having marginal success, I prepared my first meal from the spoils. Almond crusted speckled trout with sauteed carrots in brown butter (which frankly made them very bitter).
Almond Crusted Speckled Trout
Pre-heat oven to 325
Rough chop or grind almonds to desired texture
Rinse and dry the fish fillets
Very light dusting of flour
Coat the fish with almonds on top
Light drizzle of olive oil
Season with salt and pepper
Cook for about 12 minutes depending on thickness of fish
Sauteed Carrots in Brown Butter
Pre-heat skillet with butter
Bring butter to slight boil and add carrots
Cook to desired texture
**In hindsight I would not have browned the butter as the carrots were very bitter**
Almond Crusted Speckled Trout
Pre-heat oven to 325
Rough chop or grind almonds to desired texture
Rinse and dry the fish fillets
Very light dusting of flour
Coat the fish with almonds on top
Light drizzle of olive oil
Season with salt and pepper
Cook for about 12 minutes depending on thickness of fish
Sauteed Carrots in Brown Butter
Pre-heat skillet with butter
Bring butter to slight boil and add carrots
Cook to desired texture
**In hindsight I would not have browned the butter as the carrots were very bitter**