Yield: 10 Servings
|½ pounds||Crawfish tails|
|½ pounds||Jumbo lump crabmeat|
|¼ cup||Green onion|
|½ cup||White wine|
|1 cup||Parmesan cheese|
|3 tablespoons||Crushed garlic -- divided|
|Juice of 3 lemons --|
|1 tablespoon||Crushed oregano|
|1 cup||Bechamel cream|
|½ cup||Cracked black peppercorns|
|2 tablespoons||Olive oil|
|Deboned rainbow trout|
Place crawfish, crabmeat, oysters, green onions, and wine in pot; bring to boil. Cook for 3 minutes; starin and cool. Once cooled, place in bowl with parmesan cheese, 2 tablespoons garlic, juice of 2 lemons, oregano, breadcrumbs, bechamel cream, salt, and pepper. Mix well. Stuff cavity of fish, and sew shut. Sprinkle peppercorn on fish. Heat olive oil in skillet until oil begins to smoke Place fish in skillet, and cook 6-8 minutes on each side. Remove fish, and discard excess oil. Place butter, juice from 1 lemon, 1 tablespoon garlic, a pinch of salt and pepper, parsley and water in same skillet. Let mixture reduce then pour over fish.
Source: Cajun Revalations Chef: Brian J. Blanchard.
Recipe By : Rhonda Guilbeaux From: Victor_j_heintz.Wbst128@...: Fri, 6 Jan 1995 08:46:13 Pst File