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Cajun Style Baked Stuffed    Eggplant
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Red Snapper Fillets Roasted in Thick Pine Nut Basting Sauce
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Stuffed Crawfish Bisque Heads
Stuffed Flounder La Fourche
Stuffed Merliton
Sweet Potato and Andouille Soup
Tarter Sauce
Trout Meuniere Almandine
Turtle Soup
     
 
TROUT MEUNIERE ALMANDINE
4 Servings
INGREDIENTS
8 Trout fillets (skinned) 1 Stick of butter (1/4 Pound)
1 Cup flour 1 Juiced Lemon (keep juice)
2 Teaspoons of salt or to taste. ¼ Cup of chopped parsley (Flat leaf preferably)
3 Teaspoons of red pepper or to taste. ½ Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)
INSTRUCTIONS
Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.