108 TROUT AMANDINE BANCROFT | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, October 22, 2018
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Prep Time: 1 Hour
Yields: 6 Servings

This wonderful Trout Amandine recipe was found in the cookbook of Vada Speed Bancroft, mother of Speed Bancroft from Giles Island, Mississippi. It seems Mrs. Bancroft was quite a cook. I included this recipe for trout, because it is synonymous with early New Orleans Creole cookery. Pecans were often substituted for the almonds.

6 (7–8 ounce) speckled trout fillets
¾ cup slivered or chopped almonds
1 cup skim milk
salt and black pepper to taste
granulated garlic to taste to taste
2 cups seasoned flour
¼ pound butter, divided
¼ cup extra virgin olive oil, divided

Rinse trout fillets well under cold running water, pat dry with paper towels and set aside. Season milk lightly with salt, pepper and granulated garlic. Place seasoned flour in a large paper bag. Dip trout fillets in milk, draining off all excess, and place fillets, 3 at a time, into bag with seasoned flour. Seal bag and shake vigorously to coat well. Set aside. In a large sauté pan, heat half of butter and olive oil over medium-high heat. Do not burn butter. Place 3 fillets in hot skillet, sauté 2–3 minutes on each side or until fish is fully cooked and meat flakes easily, turning once. Repeat by adding remaining butter and oil, bring back to temperature and sauté remaining 3 fillets. When all fish are done, increase heat to high, add almonds and stir-fry 2–3 minutes or until slightly brown, taking care not to burn butter. Season with salt, pepper and granulated garlic. When ready to serve, place fillets on 10-inch serving plates and top with an equal portion of brown butter and almonds.

Recipe Submitted by Speed Bancroft, Giles Island, Miss. From Vada Speed Bancroft’s recipe collection.

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