Trout Mancy W/Lemon Butter Sauce

Recipe Ingredients

2		Trout fillets
		Salt and pepper
		Flour
		Butter
1 lb	454g / 16oz	Crawfish tails
2 tablespoons	30ml	Capers
1 lb	454g / 16oz	Butter
1		Lemon - juice of
		Beef stock

Recipe Instructions

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.

Source:
Chef Michael Rouselle, Brennan's Restaurant, N.O.LA.

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