Saturday, August 25, 2012

Pan Fried Trout with Lemon Butter Sauce

This is SO good.  It really is one of our favorite dishes. My brother is a fisherman and when he shares his bounty with us, this is what I make!  Thanks, Al!
  • 10 trout filets
  • ½ C. flour
  • ½ T. Tony Chachere’s Creole Seasoning
  • 1 t. kosher salt
  • ½ C. vegetable oil
Lemon Butter Sauce:
  • 1)         ½ C. white wine
  • 2)         ¼ C. lemon juice or the juice of 1 ½ lemons
  • 3)         4 cloves of garlic, minced
  • 4)         2 shallots, finely chopped
  • 5)         ½ T. Tony Chachere’s Creole Seasoning
  • 6)         1 t. kosher salt
  • 7)         ½ t. black pepper
  • 8)         1 T. Worcestershire sauce
  • 9)         1 T. Crystal hot sauce
  • 10)       ¼ C. heavy cream
  • 11)       1 stick of butter, cut into small pieces, room temperature
  1. Get the ingredients ready for the lemon butter sauce in batches (that’s why I numbered the ingredients)
  2. In bowl one: combine 1 – 4, in bowl two: 5 – 9, in bowl three: 10 and in bowl four: 11            
  3. Heat a medium skillet over high heat, when the skillet is “Screaming HOT” add bowl one
  4. Cook for 3 minutes, whisking constantly
  5. Next add bowl two and cook for 3 minutes or until the mixture is like syrup, continue to whisk
  6. Add the cream (bowl three) and cook for 1 minute
  7. Remove the skillet from the heat and then whisk in the butter (bowl four)
  8. Let the sauce rest while you cook the fish
  9. In a large frying pan, heat the vegetable oil over medium heat
  10. Combine the flour, Creole seasoning, and salt in a shallow bowl
  11. Dredge the trout fillets through the flour mixture
  12. Pan fry the fish about 3 minutes per side or until golden brown
  13. Remove and allow to drain on a cooling rack
Tips and Tricks:
  • It is important to have the ingredients for the sauce ready in batches, because it cooks at such a high heat.
  • I serve this with pasta because the sauce can be used on both the pasta and the fish.

No comments:

Post a Comment