![]() ![]() Melt 4 tablespoons of butter in a large skillet over medium to medium-high heat.Use your hands to gently pat the seasonings into the fish, then dip the filets into the milk and dredge them in the seasoned flour to coat. Season the fish filets with salt and pepper to taste.Pour milk into a wide high-rimmed plate or other dish.Combine flour, Cajun or Creole seasoning, and allspice in a wide plate or other dish.Rinse the trout filets and pat dry with paper towels.4 tablespoons butter, plus 4 additional tablespoons to sauté the pistachios.1 teaspoon Cajun or Creole spices like Tony Chachare's or Konriko.PAN-FRIED TROUT WITH PISTACHIOS AND DILL RECIPE The pistachios and dill go well together, and pan-frying the fish makes for a beautiful presentation. Speckled Trout is plentiful in south Louisiana, but you can use any firm white fish like Grouper, Black Sea Bass, Red Snapper, or Tilapia. Trout Amandine is the inspiration behind this recipe. Both are Trout in Browned Butter, but the Amandine adds toasted almonds to the dish. Granted, those two dishes are basically the same. Two of the most popular dishes at Drusilla were Trout Meuniere and Trout Amandine. Not only was Drusilla Seafood the place where I first met my wife, but it also gave me a great education in the hospitality industry and in preparing seafood dishes. “But, you will be happy to know that I have never given absolution, only Absolute.” I got a hearty laugh on that one. I can’t tell you how many confessions I have heard.” He started to laugh. I chuckled and said, “Actually, Bishop, there are a lot of similarities between a bartender and a priest. He asked me about my experience as a bartender, noting that it seemed an unusual leap – from bartender to priest. I had just been accepted into the seminary, and we were having a casual conversation over dinner. ![]() I remember having dinner with then-Bishop Alfred Hughes, who was the bishop of Baton Rouge at the time. I started tending bar about a year after I had returned home from studying with Blessed Mother Teresa’s priests in Tijuana, Mexico. I started out as a bartender at Drusilla Seafood Restaurant in Baton Rouge, and I tended bar for five years before entering the seminary (for the second time) to study for the Diocese of Baton Rouge. It’s kind of funny that my only real work experience in a restaurant was as a bartender. A Middle Eastern Take on Trout Amandine: Pan-Fried Trout with Pistachios & Dill Two popular trout dishes here in south Louisiana ( Trout Meuniere and Trout Amandine) are the inspiration behind this Middle Eastern fish dish accented with pistachios and fresh dill.
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