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Trout Louisiane

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La Belle Cuisine

Trout Louisiane
Gourmet Archives

Serves 4

3/4 cup Hollandaise Sauce
1 thinly sliced scallion
2 teaspoons minced green bell pepper
2 teaspoons minced pimiento
3 tablespoons unsalted butter
1/4 cup dry white wine
1/2 pound cooked fresh lump crab
meat, picked over
Cayenne, salt and pepper to taste
Four 8-ounce fillets of speckled trout
(or substitute red snapper), skinned
1 cup flour, seasoned with salt and pepper
2 large eggs, beaten lightly
1/2 cup (1 stick) unsalted butter
2 teaspoons tarragon vinegar
1 cup sliced almonds

 Make the Hollandaise Sauce and keep it warm.
In a small skillet cook the scallion, bell pepper and pimiento in 3 table-
spoons butter over moderately-low heat until vegetables are softened.
Add the wine, bring it to a boil and simmer the mixture for 1 minute.
Add the crab meat, and cayenne, salt and pepper to taste. Cook, tossing lightly, for 1 minute or until the crab meat is heated through. Keep warm.
Pat the fish fillets dry. Have ready in separate bowls the seasoned flour
and beaten eggs. Dredge the fish in flour, shaking off excess, dip in egg,
letting excess drip off and dredge again in flour, shaking off the excess.
In a large skillet sauté the fish in 1/2 cup butter over moderately high heat
for 3 minutes on each side. Transfer to a platter and keep warm, covered loosely. Add the tarragon vinegar to the skillet and heat until hot. Add the sliced almonds and cook, stirring, until golden. Mound one quarter of the almonds on each fillet and brush fillet with pan juices. Divide the crab
meat mixture among the fillets. Drizzle a thin stripe of Hollandaise
crosswise over center. Serves 4.

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Emeril's Catfish (or Trout) Pecan Meunière
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Mr. B's Grilled Trout with Spiced Pecans
New Orleans Trout Forestiere

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