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 in the West. The flavor is totally different from that of speckled trout, but good in its way. Rainbow trout and the related steelhead trout are often seen in supermarkets, and even in some local restaurants (Zea, notably). 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.
Shrimp stock for this recipe can be made with about two cups of shrimp heads, tails and shells, plus a half cup each of coarsely chopped onion and celery, and the stems from a bunch of parsley. Cook this over low heat with four cups of water barely at the boil for thirty minutes. Strain, et voila!
- 4 whole fresh-water trout with head, tail and bones removed, but skin intact
- Creole seafood seasoning
- 2 eggs
- 1 pint milk
- 1 tsp. seafood seasoning
- 1/4 cup flour
- 1/2 cup clarified butter
- 1 stick butter
- 1/4 cup flour
- 2 1/2 cups hot shrimp stock
- 3 green onions, thinly sliced
- 1 lb. small, peeled shrimp (or crawfish, if in season)
- 1 Tbs. lemon juice
- 1 tsp. Worcestershire sauce
- 1/2 tsp. salt
- Scant 1/8 tsp. cayenne
Preheat the broiler to 400 degrees.
1. Wash the trout and pat dry. Season with a light sprinkle of 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 but not heavily.
3. In a medium-size skillet, heat the clarified butter over medium-high heat until a tiny pinch of flour thrown into it sizzles. Saute the trout fillets two 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. Lower the heat to medium-low and whisk in the shrimp stock until the mixture thickens. Stir in the green onions, shrimp, lemon juice, Worcestershire, salt and cayenne. Cook until the shrimp are pink, then remove the sauce from the heat.
5. Divide the sauce among four heat-resistant serving plates. Place two fish fillets, skin side up, atop the sauce. Run the plates under the broiler until the top of the fish browns and sizzles a little.