Whole Trout with Seafood
Servings 6 People
Ingredients
- 6 Coleson's Catch Whole Trout
- 1/2 cup cooked bay shrimp meat
- 1/2 cup cooked crab meat
- Cream Sauce:
- 1/2 cup Heavy Cream
- 1 tbsp capers
- 1/2 cup Mushrooms sliced
- 1 Shallot diced
- Roux
- Meurice Sauce:
- 1/4 cup Sherry
- 1 tsp Shallots
- 1 tsp garlic
- 1/2 cup cream
- 1/4 cup Butter
- Salt and Pepper
- lemon
Instructions
- Sauté shallots and mushrooms in butter for approximately 2 minutes.
- Add cream and capers (and perhaps a bit of sherry!).
- Reduce and add a teaspoon of roux to thicken. Cook 5 minutes. Cool.
- Mix shrimp and crab into cream sauce.
- Flour trout on the skin only.
- Stuff trout with seafood mixture.
- Sauté in a heavy pan on each side and place in a 400° oven for approximately 15 minutes.
- Meurice Sauce:
- Reduce sherry, shallots, and garlic by half.
- Add cream and butter and reduce to desired thickness.
- Put in a dash of lemon and adjust seasonings.
Notes
Roux is melted butter mixed with flour to make a paste.
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