Trout Pontchartrain

Main Dish
4 servings
10 min
20 min
Very Easy





  • 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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