Trout Moran
Ingredients
- Sauce:
- 2 Tbs. extra-virgin olive oil
- 3 cloves garlic, crushed
- 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
- 6 sprigs flat-leaf Italian parsley, leaves only, chopped
- 8 oz. lump crabmeat
- 1 cup flour
- 1 Tbs. salt
- 1/4 tsp. black pepper
- 6 fillets of speckled trout, about 6-8 oz. each
- 1/4 cup olive oil
Instructions
- 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
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
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
Mix the salt and pepper into the flour. Dust the trout fillets liberally in the seasoned flour.
- 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
Place a trout fillet on each serving plate and top with the sauce, splitting the shrimp equally among the plates.