From
A Past Edition OfThe New Orleans Menu Daily
By Tom Fitzmorris
Rainbow Trout With Shrimp Veloute
Rainbow trout is not often seen in New Orleans, where the word "trout" implies speckled sea trout, a salt-water fish. Rainbow trout is a member of the salmon family, and comes from fresh water streams. The tastes are totally different. Rainbow trout is a good one to serve whole. This dish is an unusual blending of the out-of-town fish with a very New Orleans stuffing. It also works very well with small whole flounder.
- 4 whole rainbow trout, bones removed
- Creole seafood seasoning
- Flour
- 1/2 cup clarified butter
- 2 eggs
- 1 pint milk
- 1 tsp. seafood seasoning
- 1/4 cup flour
- 1 stick butter
- 1/4 cup flour
- 3 green onions, thinly sliced
- 2 1/2 cups shrimp stock
- 1 Tbs. lemon juice
- 1 tsp. Worcestershire sauce
- 1/2 tsp. salt
- Scant 1/8 tsp. cayenne
- 1 lb. small, peeled shrimp (or crawfish, if in season)
1. Wash the trout and pat dry. Season the inside with seafood seasoning.
2. Combine the batter ingredients until smooth. One at a time, right before cooking each, dip the fish into the batter to coat uniformly.
3. Heat the clarified butter in a skillet over medium-high heat. Saute the trout, one at a time, until light brown on the outside, turning once. Remove and keep warm.
4. For the sauce, melt the butter and stir in the flour to make a blond roux. Stir in the green onions and cook until limp. Whisk in the shrimp stock until the mixture thickens. Add lemon juice, Worcestershire, salt and cayenne. Bring to a light boil.
5. Lower the heat and add the shrimp or crawfish. Cook, stirring, for about two minutes, until all the shrimp are distinctly pink.
6. Spoon about 1/4 cup of the sauce inside each fish. Place the fish on a baking pan and put it into the preheated 400-degree oven for six minutes.
7. Place the trout on plates and top with the remainder of the sauce.
Serves four.
Click here for an index of recipes from past editions.
© 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com