Trout Eugene
Ingredients
- Sauce:
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. French shallots, chopped
- 12 medium (20-25 count) shrimp, peeled
- 1/2 cup dry white wine
- 3 Tbs. lemon juice, strained
- 1/2 cup shrimp or crab stock
- 1 stick butter
- 8 oz. lump crabmeat
- 6 sprigs flat-leaf Italian parsley, leaves only, chopped
- 4 fillets of speckled trout, about 6-8 oz. each.
- 1 cup flour
- 1 Tbs. salt
- 1/4 tsp. black pepper
- 1/2 stick butter
Instructions
- 1
Make the sauce first. Heat the olive oil in a skillet over medium-high heat. Add the shallots and the shrimp and cook until the shrimp turn pink. Lower the heat to medium.
- 2
Add the wine, lemon juice, and stock, and bring to a boil. Reduce the liquid to about one-fourth the original volume, then lower the heat to as low as it will go.
- 3
Cut the stick of butter into pats and whisk them in to make a creamy-looking sauce. Add the crabmeat, and agitate the pan until the crabmeat is heated through. Cover the pan and turn off the heat.
- 4
Mix the salt and pepper into the flour. Dust the trout fillets liberally in the seasoned flour.
- 5
Heat the 1/2 cup of butter over medium-high heat until it shimmers. Saute the trout, two fillets at a time, until golden brown--about three minutes per side.
- 6
Place a trout fillet on each serving plate and top with the sauce.