Trout Moran

Instructions

1. 1

   Make the sauce first. Heat the olive oil in a skillet over medium-high heat. Add the garlic and the shrimp and cook until the shrimp turn pink. Remove and discard the garlic. Remove the shrimp and set aside.

2. 2

   Add the sherry, lemon juice, and stock, and bring to a boil. Reduce the liquid to about one-third the original volume, then remove from the heat.

3. 3

   Cut the stick of butter into small chips and whisk them in to make a creamy-looking sauce. Stir in the parsley, then add the crabmeat and the reserved shrimp. Set aside in a warm place.

4. 4

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

5. 5

   Heat the 1/4 cup of olive oil 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, splitting the shrimp equally among the plates.