Trout Eugene

Instructions

1. 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. 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. 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. 4

   Mix the salt and pepper into the flour. Dust the trout fillets liberally in the seasoned flour.

5. 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. 6

   Place a trout fillet on each serving plate and top with the sauce.