Trout mancy w/lemon butter sauce

1 Servings

Ingredients

Quantity Ingredient
WALDINE VAN GEFFEN
VGHC42A-----
2 Trout fillets
Salt and pepper
Flour
Butter
1 pounds Crawfish tails
2 tablespoons Capers
1 pounds Butter
1 Lemon -- juice of
Beef stock

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.

Recipe By :

From: Victor_j_heintz.Wbst128@...: Fri, 6 Jan 1995 08:46:13 Pst

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