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Ingredients
- 6-8 ounces speckled trout fillet
- Breadcrumbs, as needed
- Milk and half-n-half mixed together, as needed to submerge trout
- Seasoned flour, as needed for dredging
- Clarified butter, as needed
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Recipe Info
Category : Seafood
Rating : 0
Contributor : marc
Print Recipe
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Directions
For the sauce:
Clarified butter ( unsalted is OK)
1 teaspoon shallot, minced
1 cup sliced mushrooms (preferably wild such as Black Trumpets, Royal Trumpets or Hedge Hogs)
4 to 5 pieces artichoke hearts, quartered
1/2 cup Chardonnay
2 tablespoons cold whole nonsalted butter (cubed)
Salt and pepper, to taste
Dredge trout in the flour, submerge in the milk and then coat with breadcrumbs. Heat clarified butter in saute pan and cook trout on both sides until golden brown. Remove from pan and cook in a 350-degree oven until finished.
In a hot pan, melted 1 tablespoon butter; saute shallots until translucent. Next add mushrooms and cook until browned, add artichokes and continue cooking for 1 additional minute. Add wine and cook until almost evaporated.
Remove from heat and add last tablespoon of butter, constantly stirring until butter is completely melted into the wine. Taste the sauce and season with salt and pepper. Spoon over cooked trout. Serve immediately.
Source: The Sycamore House Restaurant, Bay St. Louis
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