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Whole Trout Pan Ready
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Whole Trout with Seafood

Cook Time 15 minutes
Total Time 15 minutes
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.