Trout Fricassee (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 rainbow trout fillets ( 7 to 8 ounces each) |
rustic rub |
1/2 stick of butter |
1/4 cup of flour |
6 cups julienne onion |
1/4 cup chopped celery |
1/4 cup chopped bell peppers |
salt |
cayenne |
black pepper |
3 cups water |
juice of one lemon |
2 tablespoons chopped pars1ey |
Directions:
1. Seasont the fillets with Essence. In a large saute pan, melt the butter. Stir in the flour, stirring constantly for 5 to 6 minutes for a medium brown roux. Add the onions, celery, and peppers. Season with salt, pepper, and cayenne. Cook for 6 to 7 minutes, stirring constantly, or until the vegetables are wilted. Add the water and stir until the mixture thickens, 6 to 7 minutes. Add the lemon juice and lay the trout in the pan and baste with the sauce. Cover and cook for 6 to 7 minutes or until the fish flakes easily with a fork. Add the parsley and remove from the heat. Serve over white rice
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