| 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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