Blue Ocean Institute's Guide to Ocean-Friendly Seafood and a higher score on the Monterey Bay Aquarium's Seafood Watch program. The Environmental Defense Fund's Seafood Selector gives farmed Rainbow Trout an "eco-best" score. Char is in the same family as Trout and can be substituted. Both are soft in texture with a delicate flake. Beyond Char, any fresh-water white fish can be prepared in this way.
Louisiana Speckled Trout Amandine From Lüke Restaurant, New Orleans (John Besh, Chef/Owner) serves 6 olive oil 6 each 8-10oz (each) fillets Lake Pontchartrain trout salt and pepper, to taste 2 tablespoon Creole seasoning* 2 cups flour 2 cups buttermilk 1 cup unsalted butter 1/2 cup blanched and sliced almonds juice of 1 lemon 1 tablespoon freshly chopped parsley Preheat oven to 350° F. To a cast iron or heavy bottomed pan over medium heat, add 1/2 inch olive oil. Season trout fillets with salt, pepper, and Creole seasoning. Dredge trout in flour and shake off excess. Then place trout in buttermilk, and again in flour; shake off excess. Place fish in pan with hot oil and cook on both sides until completely brown, about 5-7 minutes per side. If trout are thick and not completely cooked throughout, finish them in preheated oven, cooking for a few minutes. To another sauté pan over medium-high heat, add butter. When butter has completely melted and begins to brown slightly on the sides, add almonds, lemon juice, and parsley. Continue to move butter around in pan until almonds have browned, about 3-4 minutes. Season sauce with salt and remove from heat. Place each trout fillet on a plate and spoon amandine sauce liberally over top. * Chef Besh recommends Paul Prudhomme's or Zatarain's Seasonings.