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Trout Mancy W/lemon Butter Sauce



  • Prep Time: N/A
  • Cooking Time: N/A

Trout Mancy W/lemon Butter Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.

Ingredients:

WALDINE VAN GEFFEN
VGHC42A-----
2 Trout fillets
Salt and pepper
Flour
Butter
1 lb Crawfish tails
2 tb Capers
1 lb Butter
1 Lemon -- juice of
Beef stock

Serves:

1 Servings
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