| 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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