Jul 292019

This week is Shark week. Since sharks eat other fish, I am featuring two trout dishes. These two trout dishes are from restaurants which are no longer open. Here is one from Masson’s, which was located just off the lakefront.

4 filets of Trout (6-8 ounces each)

Salt and pepper to taste

2 Lemons

1/2 cup Butter

1/2 cup Green Onions (chopped)

1/2 cup dry White Wine

2 cups Heavy Cream

2-3 Egg Yolks, beaten

1 1/2 pounds Crabmeat (cooked)

Season filets with salt and pepper. Place in broiling pan. Squeeze juice from one half lemon over each filet. Set aside until ready to broil.

In a medium sized skillet, melt butter and saute onions until soft. Add wine and cream. Stir and simmer for 5-8 minutes; salt and pepper to taste. Broil filets until tender. While filets are broiling, remove sauce from heat; stir in beaten egg yolks and for in crabmeat. Place cooked filets on a serving dish and cover with crabmeat sauce.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.