|
|
 |
Other Fish
Classic Trout (Speckled) Meniere
6 fillets of Trout, pin bones and skin removed (6 oz. fillets each)
1 cup plain flour more or less depending on size of trout, seasoned with
salt and ground white pepper, to taste
1 cup half n half
2 eggs, beaten (combine with half n half to make a rich egg/cream wash)
1 cup clarified butter, unsalted
½ cup parsley, chopped
juice of 2 lemons
½ cup corn oil
Clarified butter- Take 1 lb. unsalted butter and melt over medium heat in a
heavy bottomed saucepan till melted and almost boiling (will be frothy): remove
from heat and let rest; it will separate and with a small ladle remove and
reserve the butter fat from the saucepan (rises to the top) being careful not
to get the milky, watery liquid at the bottom of the saucepan which can be
discarded.
Dip the trout fillets in the “egg/cream wash”. Drain well, then
dredge the fillets in the seasoned four. Heat ½ cup clarified butter
and ½ cup corn oil (this raises the “burning point” of clarified
butter which allows you to cook at a higher temp to obtain a crispier golden
brown crust) in a frying pan over medium to high heat till hot; then add trout
fillets and without crowding cook on one side for 2 to 3 minutes then turn
only once and cook other side 2 to 3 minutes. Transfer trout to a warm serving
dish till all fillets have been cooked and arrange all on the serving dish.
Sprinkle cooked fillets with chopped parsley; the remaining clarified butter
(hot) and the fresh lemon juice and serve.
Nick Apostle
Jackson, Mississippi
Top
New Orleans Baked Fish
2 T. butter
2 T. flour
2 cups milk
salt and pepper to taste
6 fish fillets
dried parsley
1 lb. cooked shrimp, chopped
½ lb. canned crabmeat, diced
Melt butter in saucepan; stir in flour until blended. Add milk gradually; cook,
stirring constantly, until thickened. Add seasonings. Prepare 6 squares of
heavy paper or aluminum foil, making French fold in centers. Place 1 fillet
on each piece of paper. Sprinkle with parsley. Add shrimp and crabmeat to white
sauce; spoon sauce over fillets. Wrap each fillet in paper, sealing ends tightly.
Place fillets on cookie sheet. Bake at 450 degrees for 15 minutes. Unfold paper;
Yield: 6 servings.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Buttered Basted Broiled Snapper
1½ lbs. snapper fillets, fresh
½ tsp. salt
¼ cup melted butter
¼ tsp. pepper
¼ cup lemon juice
½ cup fresh breadcrumbs
Cut snapper into serving pieces. Brush flesh with a mixture of butter and lemon
juice. Sprinkle with salt and pepper. Roll in breadcrumbs. Place fish, flesh
side up, on a greased broiler pan. Broil 4-6 inches from heat for 5-8 minutes
or until fish flakes at thickest part. Makes 6 servings.
Randy Browning
Hattiesburg, Mississippi
Top
|
 |
|
