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

Pan Sauteed Fillet of Trout with Crab Chive Cream Sauce

Prep Time: 30 Minutes
Yields:
2 Servings

Comment:

In Creole cooking, often you will find a mixture of seafoods used as garnishing on sauteed or baked fish. You may wish to substitute crawfish or shrimp for the crab in this recipe, or even combine all three as a topping for the trout.

Ingredients:

2 (4–6 ounce) fillets of trout or other white fish
1 lb. lump crabmeat
1 tbsp minced chives
1/4 cup vegetable oil
1/2 cup flour
salt and black pepper to taste
granulated garlic to taste
1/4 cup minced red onions
1 tsp minced garlic
1/2 cup crab stock or water
1 cup heavy whipping cream
4 (6-inch) chive pieces
1/8 tsp paprika

Method:

Preheat oven to 250 degrees F. In a 10-inch saute pan, heat oil over medium-high heat. Season flour to taste using salt, pepper and granulated garlic. Season fish lightly using salt and pepper. When oil is hot, coat fish in seasoned flour, shaking off all excess. Place in saute pan and cook until golden brown on both sides. Remove to a cookie sheet, place in oven and keep warm. Into the saute pan with fish drippings, add onions and minced garlic then saute 2–3 minutes or until vegetables are wilted. Add crabmeat, stock, heavy cream and chives and bring to a rolling boil. Lower heat to simmer and cook until sauce is reduced and thickened to 3/4 cup in volume. Adjust seasoning with salt, pepper and granulated garlic. Place each fillet at center of a 10-inch plate and top with an equal amount of crab, chive and cream sauce. Garnish with 2 long chive pieces arranged crisscross across the center of each fish and top with a pinch of paprika.

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