Chef Andrea Apuzzo

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Trota Imperiale

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.


Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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