Trout pontchartrain

Main Dish
4 servings
10 min
20 min
Very Easy


Number of serving: 4
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


  • 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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