View from a French Quarter Balcony View from a French Quarter Balcony
Giclee Print

Millsap, Diane
Buy at





Sur La Table logo 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


New Orleans Trout Forestiere



Premium wines and gourmet gift baskets
Wine & Spirits Top Values of the Year at

“...New Orleans...a courtesan whose hold is strong upon
the mature, to whose charm the young must respond...”
~ William Faulkner

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



Have a heart for
New Orleans





Chefs Catalog 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


French Quarter Magic
French Quarter Magic
Diane Millsap
Buy This at


La Belle Cuisine


Trout Forestiere

Flagons, New Orleans
Bon Appetit Archives

Bon Appetit - One Year Subscription 

Serves 6

6 tablespoons unsalted butter, clarified
Six 8-ounce trout fillets, heads removed,
tails left intact
All-purpose flour
2 eggs beaten with 1 tablespoon water
2 cups dry breadcrumbs
2 cups thinly sliced mushrooms
3/4 cup dry white wine
3/4 cup sliced green onions
1/4 cup whipping cream
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
Seafood Seasoning (recipe follows)
6 tablespoons well-chilled unsalted
butter, cut into pieces

Heat clarified butter in heavy large skillet over medium heat. Dredge fish
in flour, shaking off excess. Dip fish in egg mixture and then in bread-
crumbs, coating completely. Add fish to skillet (in batches, if necessary)
and cook until golden brown and just opaque, about 3 minutes per side.
Transfer to platter. Tent with foil.
Increase heat to medium-high. Add mushrooms to skillet and stir until
just tender, about 3 minutes. Add wine, onions, cream, lemon juice, garlic
and Seafood Seasoning and cook until liquid is reduced by half, stirring
occasionally. Whisk in 6 tablespoons butter, one piece at a time. Spoon
sauce over fish and serve immediately.

Seafood Seasoning

2 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon granulated garlic
3/4 teaspoon paprika
3/4 teaspoon granulated onion
1/4 teaspoon cayenne pepper
1/8 teaspoon dried thyme, crumbled

Combine all ingredients in a small bowl. Store at room temperature
in a container with a tight-fitting lid.

Featured Archive Recipes:
Grilled Trout with Spiced Pecans
(Mr. B's Bistro, New Orleans)

Trout Louisiane
Trout with Pecan Sauce
(Marcelle Bienvenu)


Index - Fish Recipe Archives
Index - Seafood Recipe Archives
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (2752 bytes)

Webmaster Michele W. Gerhard
Copyright 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 30, 2013.