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Trout Mancy with Lemon Butter Sauce

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Submitted by Susan Farrell

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

35 min

Ingredients

2 2
EACH EACH TROUT FILLETS *
1 1
1 1
X X BUTTER *
1 453.6
POUND G CRAWFISH TAILS
2 3E+1
TABLESPOONS ML CAPERS
1 453.6
POUND G BUTTER
1 1
EACH EACH LEMON
juice only
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 1031 82% from fat
 % Daily Value *
Total Fat 94g 144%
Saturated Fat 59g 293%
Trans Fat 0g
Cholesterol 395mg 132%
Sodium 999mg 42%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 49g
Vitamin A 58% Vitamin C 11%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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