Trout pontchartrain
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Ingredients
4
Topping:
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Buckwheat galette cheese and pancetta
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.
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