Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

WALDINE VAN GEFFEN
VGHC42A-----
2 Trout fillets
Salt and pepper
Flour
Butter
1 lb Crawfish tails
2 tb Capers
1 lb Butter
1 Lemon -- juice of
Beef stock

Season trout with salt and pepper and dredge in flour. Saute 4
minutes per side in a little butter. Remove and put on warm platter.
In drippings put crawfish and capers. Saute until hot. Pour over
fish. In pan and a little flour, beef stock, and lemon juice. Whisk,
blending well. Remove from heat and add butter. Allow to melt, while
whisking. Pour sauce through strainer and serve over fish. Source:
Chef Michael Rouselle, Brennan's Restaurant, N.O.LA.

Recipe By :

From: Victor_j_heintz.Wbst128#xerox.Comdate: Fri, 6 Jan 1995 08:46:13
Pst

Browse by categories