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1
Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat.
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2
Mash the lemons down with the back of a spoon and bring the mixture to a boil.
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3
Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes.
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4
Add the cream and whisk to blend.
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5
Cook for 1 minute.
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6
Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture.
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7
Strain through a sieve, set aside and keep warm.
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8
Season the trout and flour with Essence.
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9
Dredge the fish in the flour, coating each side completely.
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10
In a large saute pan, over medium heat, add 1/4 cup of the oil.
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11
When the oil in hot, add the fillets.
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12
Pan-fry for 3 to 4 minutes on each side.
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13
Remove and drain on paper towels.
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14
In another saute pan, heat the remaining 2 tablespoons oil.
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15
Add the shallots.
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16
Season with salt and pepper.
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17
Saute for 1 minute.
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18
Add the garlic, potatoes, and bread crumbs.
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19
Season with salt and pepper.
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20
Saute for 2 minutes.
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21
Stir in the (Meunire) sauce.
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22
Continue to saute for 1 minute.
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23
Remove from the heat.
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24
In another saute pan, melt the remaining 2 tablespoons of butter.
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25
Add the almonds and saute for 2 minutes.
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26
Stir into the Meunire sauce.
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27
Remove from the heat and keep warm.
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28
To serve, spoon the potatoes in the center of each plate.
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29
Lay the fish directly on top of the potatoes.
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30
Spoon the sauce over the fish.
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31
Garnish with parsley.
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32
Combine all ingredients thoroughly.
