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Sunday Supper with Emeril: Trout Almondine with Brabant Potatoes
Now that's a smokin' Sunday Supper. Trout Almondine with Brabant Potatoes Neutral oil, such as canola or vegetable oil, as needed Four (4- to 6-ounce) speckled trout fillets, skin removed Essence, to taste, or other Creole seasoning 1 ½ cups all-purpose flour 1 cup sliced almonds ½ cup dry white wine 3 tablespoons Worcestershire Sauce Juice ...
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