Chef Folse's Pan-Sauteed Fillet of Trout - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Pan-Sauteed Fillet of Trout in Shrimp Chive Cream

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
Often in Bayou Country, a variety of seafood is combined to create a tasty and colorful entree. In this recipe, sauteed trout marries with shrimp and chive cream sauce. A successful gathering is guaranteed.

Ingredients:

6 (6-ounce) speckled trout fillets
1 pint baby shrimp, peeled and deveined
1/2 cup minced chives
1 pint heavy whipping cream
1/2 cup vegetable oil
1 cup egg wash (1 egg, ½ cup water, ½ cup skim milk, blended)
2 cups seasoned flour
1/4 cup sliced green onions
1/2 cup minced red onion
1/4 cup minced garlic
1/4 cup dry white wine
salt and black pepper to taste
granulated garlic to taste

Method:
In a 10-inch, heavy-bottomed saute pan, heat oil over medium-high heat. Dip fillets in egg wash and coat generously with seasoned flour, shaking off excess. Saute fillets, 3 at a time, 3–5 minutes on each side or until golden brown. Transfer trout to a serving platter, set aside and keep warm. Continue until all fillets are finished. In the same pan, add green onions, red onions and minced garlic and saute 3–5 minutes or until vegetables are wilted. Add shrimp and saute until shrimp are pink and curled. Deglaze with white wine then add heavy whipping cream. Bring to a low boil and cook until sauce is thickened. Add minced chives and season to taste using salt, pepper and granulated garlic. Place a serving of chive cream sauce in the center of each serving plate and top with a fish fillet.

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