Trout pontchartrain

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

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Preparation

• 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.