Trout Almondine

1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peel and pith discarded and cut in half
3/4 cup heavy cream
1 stick plus 2 tablespoons unsalted butter, cut into 1/2 inch chips
4 (6 to 8 ounces) trout fillets
Essence
1 cup flour
4 cups small diced white potatoes, peeled (about 1/2 inch by 1/2 inch)
Salt
Freshly ground black pepper
1/4 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped garlic
1/4 cup minced shallots
1/2 cup fine dried bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 cup sliced almonds
1 tablespoon finely chopped parsley leaves

Combine the Worcestershire, onions, bay leaves, and lemons in a medium size saucepan over medium high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large sauté pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another sauté pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Sauté for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Sauté for 2 minutes. Stir in the Meunire sauce. Continue to sauté for 1 minute. Remove from the heat. In a another sauté pan, melt the remaining 2 tablespoons of butter. Add the almonds and sauté for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.

Yield: 4 servings