Name: Trout pontchartrain
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 1 Each Trout filet, 6-ounce; 1 Cups All Purpose Flour, seasoned; ½ Tablespoon Clarified butter; Pinch Salt and white pepper mixture; ½ tablespoon Clarified butter; ¼ Cups Mushrooms, sliced; 1 tablespoon Green onions, chopped; ¼ Cups Crabmeat, jumbo lump; ½ Ounce Worcestershire sauce; 1 Pinch Salt and white pepper mixture; ¼ Cups Beurre Blanc sauce

Ingredients

1 Each Trout filet, 6-ounce
1 Cups All Purpose Flour, seasoned
½ Tablespoon Clarified butter
Pinch Salt and white pepper mixture

Topping:

½ tablespoon Clarified butter
¼ Cups Mushrooms, sliced
1 tablespoon Green onions, chopped
¼ Cups Crabmeat, jumbo lump
½ Ounce Worcestershire sauce
1 Pinch Salt and white pepper mixture
¼ Cups Beurre Blanc sauce

Preparation

Preparation10 min

Cook time20 min

Season the trout filet(s) with the salt and white pepper mixture and dredge in the seasoned flour.
Heat a sauté pan until very hot and add the clarified butter.
Sauté the trout filet rounded side down first, when golden brown flip in pan and place in 450° F oven until done, about 5-8 minutes.
In another sauté pan, heat the clarified butter and sauté the mushrooms and green onions until tender.
Add the crabmeat and toss gently with the Worcestershire sauce, season to taste with the salt and white pepper.
Center plate the trout, top with the crabmeat mixture, and then ladle the Beurre Blanc sauce on top.
Garnish with fresh parsley and fresh lemon wedges.