Pan-Sauteed Fillet Of Trout With Crawfish And Roasted Red Pepper - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Pan-Sauteed Fillet Of Trout With Crawfish And Roasted Red Pepper Cream

Prep Time: 30 Minutes

Yields: 2 Servings

Comment:

In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crab or shrimp for the crawfish 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 pound crawfish tails

3 whole red bell peppers

¼ cup vegetable oil

½ cup flour

salt and black pepper to taste

granulated garlic to taste

¾ cup heavy whipping cream

1¼ tsps paprika, divided

½ cup grated Parmesan cheese

cayenne pepper to taste

4 (6-inch) chive pieces

Method:

Preheat oven to 250°F. In a 10-inch, oven-proof sauté 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 sauté pan and cook until golden brown on both sides. Add crawfish tails and cook 1–2 minutes or until heat through. Place in oven and keep warm. To roast bell peppers, place whole peppers directly over open flame or under broiler. Turn frequently until skin blisters and blackens on all sides. Remove and place into a brown paper bag, seal tightly and let stand 10–15 minutes. Peel blistered skin from pepper under cold running water. Seed and dice peppers then set aside. NOTE: Peppers may also be blackened on a cookie sheet in a 400°F oven. In the bowl of a food processor, add roasted peppers, heavy whipping cream, 1 teaspoon paprika and Parmesan cheese then purée until smooth. Transfer mixture to a 10-inch skillet and reduce over high heat by 25 percent or until sauce coats the back of a spoon, whisking constantly. Adjust seasoning with salt, granulated garlic and cayenne pepper. Place each fillet at center of a 10-inch plate and top with an equal amount of crawfish and roasted red pepper cream sauce. Garnish with 2 long chive pieces arranged crisscross across the center of each fish and sprinkle with a pinch of paprika.

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