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RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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In a shallow dish, whisk together the egg and the milk. Dip fillets, letting excess drip off, and dredge in seasoned flour. Shake off excess. Heat butter in large skillet over moderately-high heat until foam subsides and cook fish in 2 batches for 3-4 minutes per side, or until it just flakes. Transfer to a platter and keep warm in a 200F oven. Add almonds to skillet and cook over moderate heat, stirring, for 1 minute, or until they are pale golden. Add lemon juice, Worcestershire Sauce and parsley. Cook mixture, stirring, until it is heated through and spoon sauce over fish.