Aug 012019
 

This is the second dish this week that has trout topped with crabmeat. This one also has shrimp along with a New Orleans style Bordelaise sauce.

1/4 cup Butter

4 fillets of Trout

1/4 cup Butter

8 ounces Crabmeat

4 Tablespoons Shallots

32 small Shrimp cleaned and deveined)

1/4 cup Butter

2 teaspoons Worcestershire sauce

2 teaspoons Lemon Juice

In a skillet with 1/4 cup melted butter, sauté trout until nicely browned (approximately five to eight minutes). Remove from pan and keep warm. In same skillet with 1/4 cup melted butter, cook crabmeat and shallots, stirring gently, until shallots are tender. In another pan, cook shrimp in 1/4 cup melted butter. Add Worcestershire sauce and lemon juice. To serve, place trout fillet on plate: top with crabmeat at one end and shrimp at the other.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

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.