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Categories:Viewed: 23 - Published at: 3 months ago
Ingredients
- 2 each trout fillets
- 1 x salt and black pepper
- 1 x flour, all-purpose
- 1 x butter
- 1 pound crawfish tails
- 2 tablespoons capers
- 1 pound butter
- 1 each lemon juice only
- 1 x beef stock prefer veal stock if possible
Method
- Season trout with salt and pepper and dredge in flour.
- Saute 4 minutes per side in a little butter.
- Remove and put on warm platter.
- In drippings put crawfish and capers.
- Saute until hot.
- Pour over fish.
- In pan and a little flour, beef stock, and lemon juice.
- Whisk, blending well.
- Remove from heat and add butter.
- Allow to melt, while whisking.
- Pour sauce through strainer and serve over fish.
