Trout Mancy with Lemon Butter Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
trout fillets
|
* |
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
butter
|
*
|
| 1 | pound |
crawfish tails
|
|
| 2 | tablespoons |
capers
|
|
| 1 | pound |
butter
|
|
| 1 | each |
lemon
juice only |
|
| 1 | x |
beef stock
prefer veal stock if possible |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
trout fillets
|
* |
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
butter
|
*
|
| 453.6 | g |
crawfish tails
|
|
| 3E+1 | ml |
capers
|
|
| 453.6 | g |
butter
|
|
| 1 | each |
lemon
juice only |
|
| 1 | x |
beef stock
prefer veal stock if possible |
*
|
Directions
Season trout with salt and pepper and dredge in flour.
Sauté 4 minutes per side in a little butter.
Remove and put on warm platter.
In drippings put crawfish and capers.
Sauté until hot. Pour over fish. In pan and a little flour, beef stock, and lemon juice.
Whisk, blending well.
Remove from heat and add butter. Allow to melt, while whisking.
Pour sauce through strainer and serve over fish.
