Trout Almondine

• 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

1. Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat.
2. Mash the lemons down with the back of a spoon and bring the mixture to a boil.
3. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes.
4. Add the cream and whisk to blend.
5. Cook for 1 minute.
6. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture.
7. Strain through a sieve, set aside and keep warm.
8. Season the trout and flour with Essence.
9. Dredge the fish in the flour, coating each side completely.
10. In a large saute pan, over medium heat, add 1/4 cup of the oil.
11. When the oil in hot, add the fillets.
12. Pan-fry for 3 to 4 minutes on each side.
13. Remove and drain on paper towels.
14. In another saute pan, heat the remaining 2 tablespoons oil.
15. Add the shallots.
16. Season with salt and pepper.
17. Saute for 1 minute.
18. Add the garlic, potatoes, and bread crumbs.
19. Season with salt and pepper.
20. Saute for 2 minutes.
21. Stir in the (Meunire) sauce.
22. Continue to saute for 1 minute.
23. Remove from the heat.
24. In another saute pan, melt the remaining 2 tablespoons of butter.
25. Add the almonds and saute for 2 minutes.
26. Stir into the Meunire sauce.
27. Remove from the heat and keep warm.
28. To serve, spoon the potatoes in the center of each plate.
29. Lay the fish directly on top of the potatoes.
30. Spoon the sauce over the fish.
31. Garnish with parsley.
32. Combine all ingredients thoroughly.
33. Yield: 2/3 cup

worcestershire sauce, yellow onions, bay leaves, lemons, heavy cream, unsalted butter, trout, flour, white potatoes, salt, vegetable oil, garlic, shallots, bread crumbs, parsley, almonds, parsley leaves, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/trout-almondine-recipe.html (may not work)