Trout Meuniere Amandine from Galatoire's

Meuniere, French for "miller's wife", refers to a style of cooking whereby a food, often fish, is seasoned, lightly dusted with flour, and simply sautéed.  The final product is served with beurre meuniere, a brown butter flavored with lemon.  This quintessential Creole dish blends two classic French presentations - meuniere and amandine ("garnished with almonds") - with fine speckled trout from the waters of the Gulf of Mexico.  This is our most popular entrée.  The contrast of the soft, succulent texture of the fish, the light tartness of the lemon - butter sauce, and the sweet crunch of toasted almonds is pretty irresistible.  The dish is also easy to make at home.


3 cups sliced almonds
2 large eggs
1 pint whole milk
salt and freshly ground black pepper to taste
6 speckled trout fillets (7 to 8 ounces each). cleaned and boned
2 cups all-purpose flour
1 gallon vegetable oil
1 recipe meuniere butter
3 medium lemons, cut into wedges


  • Preheat the oven to 300 degrees F
  • Place the almonds in a pan and toast them in the over for 15 to 20 minutes, opening the oven to stir them every 5 minutes while they cook.  When they become a light golden brown, remove from the oven and set aside.
  • Make a wash by whisking the eggs and the milk.  Season with salt and pepper.  Season the trout fillets with salt and pepper and dust with flour.  Submerge the floured trout in the egg wash.  Gently remove the fillets from the egg wash and allow the excess to drip off.  Put the fillets back into the flour, then gently shake off the excess flour.
  • In a large, heavy-bottomed pot, heat the oil to 350 degrees F.  Test the readiness of the oil by sprinkling a pinch of flour over it.  The flour will brown instantly when the oil has reached its correct temperature.  Add the trout and fry for 4 to 5 minutes.  Remove the fish when the crust is golden brown.
  • Top each fried trout fillet with almonds and warned meuniere butter.  Garnish with lemon wedges and serve at once.