Pistachio Encrusted Sole. An adaptation of Trout Amandine. The original French recipe no stranger to Bistro or seafood restaurant menus, was created in the early 1800s by Napolean Bonaporte's personal Chef Dartois Laguipiere. He prepared the dictator's beloved trout dish with a browned butter, almond sauce during the self-crowned French emperor's venture to invade Russia along with nearly 700,000 soldiers in 1812. Only 27,000 men had survived by the end of the journey and amongst the casualties was Chef Dartois Laguipiere and with him, Napolean's beloved Trout Amandine. After nearly six frozen months culminating in utter failure, Napoleon returned to Paris in sled and carriage with not even his beloved dishes for comfort.