Rainbow Trout With Shrimp Veloute
Ingredients
- 4 whole fresh-water trout with head, tail and bones removed, but skin intact
- Creole seafood seasoning
- Batter:
- 2 eggs
- 1 pint milk
- 1 tsp. seafood seasoning
- 1/4 cup flour
- 1/2 cup clarified butter
- Sauce:
- 1 stick butter
- 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
Instructions
- 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.