trout

Course: 
  • 4 tablespoons olive oil, divided, plus more for the baking sheet 
  • 1 large Vidalia or other sweet onion, thinly sliced 
  • 2 garlic cloves, chopped into a fine paste 
  • 1 pound mustard greens, stemmed, washed, and roughly chopped 
  • 1 cup oil-packed sun-dried tomatoes, drained and chopped 
  • 2 cups corn bread croutons (see note in method)
  • ½ teaspoon kosher salt, plus more for serving 
  • freshly ground black pepper to taste
  • 6 (12-ounce) whole trout (ask the fishmonger to prepare the fish as whole, headless, butterflied, and boned)

Hazlenut Brown Butter Sauce

  • 8 tablespoons (1 stick) butter 
  • ½ cup blanched hazelnuts, coarsely chopped 
  • juice of 1 lemon 
  • ¼ cup chopped fresh sage leaves 
  • ½ teaspoon kosher salt 
  • freshly ground black pepper

Pan-Roasted Rainbow Trout

Pan-Roasted Rainbow Trout

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Course: 
  • 4 pounds fresh Gulf shrimp, head-on
  • 2 pounds (6 fillets) fresh speckled trout, cut into chunks
  • 1 gallon water
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onions
  • 1 cup diced celery
  • 1 cup diced mild smoked pork sausage
  • 1 tablespoon minced garlic
  • 1/2 cup chopped parsley
  • 1½ cups diced green onions tops, divided
  • 3 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 2 cups whole milk
  • 2 cups cooked red potatoes
  • 1 cup yellow corn
  • Kosher salt
  • Freshly ground black pepper
  • Louisiana hot sauce

Shrimp & Speckled Trout Chowder

Fish Camp Chowder

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Image courtesy of George Graham

Course: 

Trout:

  • 1-1/2 cups Meunière Sauce, for serving (recipe follows)
  • Vegetable oil, for deep frying
  • 6 skinless trout fillets, 6 to 7 ounces each, preferably speckled trout
  • 1 cup all-purpose flour
  • Kosher or sea salt and freshly ground black pepper
  • 1/2 cup whole milk           
  • 1/4 cup buttermilk
  • 2 lemons, ends trimmed and cut into wedges, for serving
  • Sprigs of fresh flat-leaf or curly parsley, for garnish

Meunière Sauce Yield: 2 cups

  • 3 tablespoons Medium-Dark Roux
  • 2 tablespoons (1 ounce) unsalted butter
  • 1/2 stalk celery, finely chopped
  • Half a white onion, finely chopped
  • 1/4 cup finely chopped seeded and de-ribbed green bell pepper
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 bouquet garni
  • 1 clove
  • 1-1/2 cups veal stock or beaf stock
  • Juice of 1/2 lemon
  • Kosher or sea salt and freshly ground black pepper

Chef note: The sauce will keep in the refrigerator for up to 1 week.

Arnaud's Speckled Trout Meunière

Arnaud's Speckled Trout Meunière 

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Broth

  • 1/2 lb Carrots, Chopped
  • 1/2 Cup Tomato Paste
  • 1/2 lb Celery Ribs, Chopped
  • 1 Gallon Shrimp or Fish Stock
  • 1/2 lb Onions, Chopped
  • 2 Cups Tomatoes, Chopped
  • 1/2 Fennel
  • 1/8 ounce Saffron
  • 1/2 Green Peppers, Chopped
  • Salt to Taste
  • 1/2 Cup Olive Oil
  • White Pepper to Taste
  • 1 tablespoon Garlic, Chopped
  • 3 Bay Leaves
  • 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

  • 1 lb Raw Shrimp, peeled, deveined,
  • 1/2 lb Fresh Fish, Trout, Pompano
  • 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
  • 1/2 lb lump crabmeat
  • 1/2 lb Raw Scallops
  • 1/2 lb Peeled Crawfish Tail Meat
  • 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

 Broussard’s Louisiana Bouillabaisse

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