You are here: Home » Recipes » Trout Beurre Blanc Trout Beurre Blanc Recipe by Favorite Recipes Press Yield 6 servings Lightly fried trout topped with a sparkling beurre blanc sauce. PrintEmail Ingredients -- Trout:6 -- trout fillets -- Salt -- Black pepper1 cup self-rising flour1 teaspoon paprika1 1/2 cups buttermilk1 stick butter1/2 cup slivered almonds, toasted -- Freshly chopped parsleyBeurre Blanc Sauce:2 -- shallots, minced1/2 cup white wine1/2 cup cold butter, cut into pieces Instructions Season trout with salt and pepper. Combine flour and paprika. Dip trout in buttermilk, then in flour mixture and coat well. In a large skillet, heat 4 tablespoons butter and saute trout until lightly brown, add more butter if necessary. Do not over cook! Drain on paper towel and place on hot serving platter. Top with toasted almonds and chopped parsley. Serve with Beurre Blanc Sauce. For the sauce. In a saucepan over medium heat, combine shallots with wine and cook until liquid is reduced to about 2 tablespoons. Into the reduced liquid, whisk in one piece of butter at a time, whisking until melted. Recipe reprinted with permission from the Junior League of Monroe’s Celebrations on the Bayou (The Junior League of Monroe, Inc., Monroe, Louisiana 1989).