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Ingredients

• 1 cup Worcestershire sauce
• 1/2 cup chopped yellow onions
• 2 bay leaves
• 2 lemons, peel and pith discarded and cut in half
• 3/4 cup heavy cream
• 4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
• 4 (6 to 8 ounces) trout fillets
• Essence, recipe follows
• 1 cup flour

• 4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
• Salt and freshly ground black pepper
• 1/4 cup plus 2 tablespoons vegetable oil
• 2 tablespoons chopped garlic
• 1/4 cup minced shallots
• 1/2 cup fine dried bread crumbs
• 2 tablespoons finely chopped fresh parsley leaves
• 1 cup sliced almonds
• 1 tablespoon finely chopped parsley leaves

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Description

Cooking Channel Serves Up This Trout Almondine Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel