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    Trout Mancy with Lemon Butter Sauce


    Source of Recipe


    Chef Michael Rouselle, Brennan's Restaurant

    List of Ingredients





    2 trout fillets
    salt and pepper
    flour
    butter
    1 pound crawfish tails
    2 tablespoons capers
    1 pound butter
    juice of 1 lemon
    beef stock

    Recipe



    Season trout with salt and pepper and dredge in flour. Saute 4 minutes per side in a little butter. Remove and put on warm platter. In drippings put crawfish and capers. Saute 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.

 

 

 

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