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New Orleans Trout Forestiere
 
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Diane Millsap
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La Belle Cuisine
Trout Forestiere
Flagons, New Orleans
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Serves 6
6 tablespoons unsalted butter,
clarified
Six 8-ounce trout fillets, heads removed,
tails left intact
All-purpose flour
2 eggs beaten with 1 tablespoon water
2 cups dry breadcrumbs
2 cups thinly sliced mushrooms
3/4 cup dry white wine
3/4 cup sliced green onions
1/4 cup whipping cream
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
Seafood Seasoning (recipe follows)
6 tablespoons well-chilled unsalted
butter, cut into pieces
Heat clarified butter in heavy large skillet over medium heat. Dredge
fish
in flour, shaking off excess. Dip fish in egg mixture and then in bread-
crumbs,
coating completely. Add fish to skillet (in batches, if necessary)
and cook until golden
brown and just opaque, about 3 minutes per side.
Transfer to platter. Tent with foil.
Increase heat to medium-high. Add mushrooms to skillet and stir until
just tender, about 3 minutes. Add wine, onions, cream, lemon juice, garlic
and Seafood
Seasoning and cook until liquid is reduced by half, stirring
occasionally. Whisk in 6
tablespoons butter, one piece at a time. Spoon
sauce over fish and serve immediately.
Seafood Seasoning
2 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon granulated garlic
3/4 teaspoon paprika
3/4 teaspoon granulated onion
1/4 teaspoon cayenne pepper
1/8 teaspoon dried thyme, crumbled
Combine all ingredients in a small bowl. Store at room temperature
in a
container with a tight-fitting lid.
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