Trout Fricasse

Recipe Ingredients

4		Rainbow trout fillets - (7 to 8 oz ea)
		Rustic Rub - see * Note
1/2		Butter
1/4 cup	15g / 0.5oz	Flour
6 cups	375g / 13oz	Julienne onion
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped bell peppers
		Salt - to taste
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
3 cups	711ml	Water
		Juice of one lemon
2 tablespoons	30ml	Chopped parsley
4		Cooked white rice - hot

Recipe Instructions

* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which included in this collection.

Season the fillets with Rustic Rub. In a large saute pan, melt the butter. Stir in the flour, stirring constantly for 5 to 6 minutes for a medium-brown roux. Add the onions, celery, and peppers. Season with salt, pepper, and cayenne. Cook for 6 to 7 minutes, stirring constantly, or until the vegetables are wilted. Add the water and stir until the mixture thickens, 6 to 7 minutes. Add the lemon juice and lay the trout in the pan and baste with the sauce. Cover and cook for 6 to 7 minutes or until the fish flakes easily with a fork. Add the parsley and remove from the heat. Serve over white rice.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A38 broadcast 04-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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