Trout Royale

Instructions

Recipe Provided by Chef Andrea Apuzzo, Andrea’s Italian Seafood Restaurant

Lemon Cream Sauce

½ cup freshly squeezed lemon juice

½ cup dry white wine

½ teaspoon Worcestershire sauce

3 cups whipping cream

1 teaspoon salt

¼ teaspoon white pepper

Combine lemon juice, wine, and Worcestershire sauce in a skillet and reduce by half. Remove from the heat. In a separate skillet, reduce the cream and season with salt and pepper. Whisk the lemon-wine mixture into the cream—don’t try it the other way around. Keep the sauce warm while preparing the fish.

Fish Marinade

4 speckled trout filets

Salt and freshly ground black pepper

¼ cup all-purpose flour

½ cup vegetable oil

2 tablespoons butter

1 cup jumbo lump crab meat

Combine the marinade ingredients and marinate the filets about 1 minute per side. Season with salt and pepper, and lightly dust with flour, shaking off excess. Heat the oil in a large oven-proof skillet and sauté the filets until lightly browned on one side. Turn them and set the skillet in a preheated 400-degree oven for 6-minutes. Melt the butter in a separate skillet and sauté the crabmeat about 2 minutes, being careful not to break up the lumps. Gentally incorporate the lemon cream sauce. Serve the trout with sauce spooned over the top. Serves 4.

Ingredients
  • ½ cup freshly squeezed lemon juice
  • ½ cup dry white wine
  • ½ teaspoon Worcestershire sauce
  • 3 cups whipping cream
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 4 speckled trout filets
  • Salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • ½ cup vegetable oil
  • 2 tablespoons butter
  • 1 cup jumbo lump crab meat

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