Trout Amandine With Creole Meuniere Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
979
FAT
253%
CHOL
78%
SOD
210%

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Ingredients for 6 servings

1 cup sliced almonds

2 tablespoons garlic powder

2 whole lemons, skin and pith removed

6 (6 to 8-ounce) Gulf speckled trout fillets, skinned

1/3 cup olive oil

1 cup milk

1 tablespoon dried oregano

1 tablespoon cayenne pepper

2 tablespoons salt

3/4 pound cold butter, cubed

1 tablespoon dried thyme

2 1/2 tablespoons paprika

2 bay leaves

3/4 cup Worcestershire Sauce

1 tablespoon onion powder

2 cups flour

2 tablespoons chopped green onions

1 tablespoon black pepper

Essence, recipe follows

2 tablespoons butter

1 tablespoon chopped parsley

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