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Joined Date: Oct 08, 2010
Reviewed Trout Almondine
"I have a lot of cooking experience and a lot of respect for Chef Emeril (being that I am from Louisiana). However, I found that by reducing the Meunire sauce down and "setting aside" allowed too much liquid to reduce away - the Meunire sauce was absorbed by the potatoes during the cooking process. Also, a note to anyone cooking this: you will want""
"These were great. The first time I made them they did not rise properly. It was due to expired baking powder...yuck! Used a pre-heated oven at 400 degrees by-the-way! Very yummy...but didn't expect anything less from Paula! One of my daughters likes them with honey!
A former sous chef - now turned into fat computer nerd who loves to cook and eat! I am a foodie by the true definition. I love fresh foods. I love to grow my own or pick them up locally when possible.