Trout mancy w/lemon butter sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| 2 | Trout fillets | |
| Salt and pepper | ||
| Flour | ||
| Butter | ||
| 1 | pounds | Crawfish tails |
| 2 | tablespoons | Capers |
| 1 | pounds | Butter |
| 1 | Lemon -- juice of | |
| Beef stock | ||
Directions
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@...: Fri, 6 Jan 1995 08:46:13 Pst