| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Fish |
1 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
| 2 |
|
Trout fillets |
|
|
Salt and pepper |
|
|
Flour |
|
|
Butter |
| 1 |
lb |
Crawfish tails |
| 2 |
tb |
Capers |
| 1 |
lb |
Butter |
| 1 |
|
Lemon — juice of |
|
|
Beef stock |
INSTRUCTIONS
Season trout with salt and pepper and dredge in flour. Saute 4 minutes per
side in a little butter. Remove and put on warm platter. In drippings put
crawfish and capers. Saute until hot. Pour over fish. In pan and a little
flour, beef stock, and lemon juice. Whisk, blending well. Remove from heat
and add butter. Allow to melt, while whisking. Pour sauce through strainer
and serve over fish. Source: Chef Michael Rouselle, Brennan's Restaurant,
N.O.LA.
Recipe By :
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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