This week the group is making Seafood Pot-Au-Feu (page 308) for French Fridays with Dorie. Since I do not like mussels and my husband does not like sea scallops we decided to make something else. My husband picked Almond Flounder Meuniere (page 290). I was not able to get flounder at my local market so I bought rainbow trout instead.
The trout is brushed with egg yolk.
Then dipped into a mixture of ground almonds, flour, lemon zest, salt and pepper.
The fillets are cooked in a skillet with butter until done. My handy husband was the chef for this dish.
We garnished the fish with almonds and served with rice and sauted spinach. This was deemed restaurant worthy food. It is the first time I have eaten a whole piece of trout. I always seem to order or eat other fish but this was quite good. Trout is one of my husband’s favorite fish so he was really happy. I think we will be making this one again.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. Next week is Food Revolution day and then our final recipe.