PAN SAUTEED TROUT
|PREP TIME: 15 minutes||SERVES: 6|
The compound butter sauces are part of our way of life here in South Louisiana. Two of my favorites are the beurre blanc and beurre cajun. This classic beurre blanc is flavored Louisiana style with lump crabmeat and andouille.
INGREDIENTS For Sauteing:
|6 5-6 ounce fillets trout |
½ cup oil eggwash
2 cups flour water
|salt and pepper to taste |
(1 egg, ½ cup milk, ½ cup - beaten)
In a heavy bottom saute pan, heat oil over medium high heat. Season flour to taste using salt and pepper. Dip trout fillets in eggwash and then in flour and saute in hot oil three to five minutes on each side until golden brown. Remove and keep warm.
NOTE: For extra special guests, you may wish to top this sauteed trout with French fried oysters and serve it on Oysters Rockefeller Sauce. (See recipes.)