Name: Trout Fricasse
Ingredients: 4 Rainbow trout fillets; ( 7 to 8 ounces each); Rustic Rub; 1/2 Stick of butter; 1/4 c Flour; 6 c Julienne onion; 1/4 c Chopped celery; 1/4 c Chopped bell peppers; Salt; Cayenne; Black pepper; 3 c Water; One lemon ; juice of; 2 tb Chopped pars1ey

Unbeknownst to the people of Moses’ day (it was a ‘mystery’), marriage was designed by God from the beginning to be a picture or parable of the relationship between Christ and the church. Back when God was planning what marriage would be like, He planned it for this great purpose: it would give a beautiful earthly picture of the relationship that would someday come about between Christ and His church. This was not known to people for many generations, and that is why Paul can call it a ‘mystery.’ But now in the New Testament age Paul reveals this mystery, and it is amazing. This means that when Paul wanted to tell the Ephesians about marriage, he did not just hunt around for a helpful analogy and suddenly think that “Christ and the church” might be a good teaching illustration. No, it was much more fundamental than that: Paul saw that when God designed the original marriage, He already had Christ and the church in mind. This is one of God’s great purposes in marriage: to picture the relationship between Christ and His redeemed people forever! (George Knight)

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CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

4		Rainbow trout fillets; ( 7 to 8 ounces each)
		Rustic Rub
1/2		Stick of butter
1/4	c	Flour
6	c	Julienne onion
1/4	c	Chopped celery
1/4	c	Chopped bell peppers
		Salt
		Cayenne
		Black pepper
3	c	Water
		One lemon ; juice of
2	tb	Chopped pars1ey

INSTRUCTIONS

EMERIL LIVE SHOW #EM1A38
Adapted from Louisiana Real and Rustic by Emeril Lagasse
Seasont the fillets with Essence. In a large saute pan, melt the butter.
Stir in the flour, stirring constantly for 5 to 6 minutes for a medium
brown roux. Add the onions, celery, and peppers. Season with salt, pepper,
and cayenne. Cook for 6 to 7 minutes, stirring constantly, or until the
vegetables are wilted. Add the water and stir until the mixture thickens, 6
to 7 minutes. Add the lemon juice and lay the trout in the pan and baste
with the sauce. Cover and cook for 6 to 7 minutes or until the fish flakes
easily with a fork. Add the parsley and remove from the heat. Serve over
white rice.
Yields: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998

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