Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4.00 \N | rainbow trout fillets -; (7 to 8 oz ea) |
| 1 \N | rustic rub; see * note |
| ½ \N | stick butter |
| ¼ cup | flour |
| 6.00 cup | julienne onion |
| ¼ cup | chopped celery |
| ¼ cup | chopped bell peppers |
| 1 \N | salt; to taste |
| 1 \N | cayenne pepper; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 3.00 cup | water |
| 1 \N | juice of one lemon |
| 2.00 tablespoon | chopped parsley |
| 4.00 \N | servings cooked white rice; hot |
* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which included in this collection.
Season the fillets with Rustic Rub. 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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A38 broadcast 04-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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