Trout fricasse

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@...


Recipe by: Emeril Lagasse

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