Supreme of Trout with Crabmeat Sauce from Masson’s Restaurant
Updated: Jan 4
This week is Shark week. Since sharks eat other fish, I am featuring two trout dishes. These two trout dishes are from restaurants which are no longer open. Here is one from Masson’s, which was located just off the lakefront.
4 filets of Trout (6-8 ounces each)
Salt and pepper to taste
1/2 cup Butter
1/2 cup Green Onions (chopped)
1/2 cup dry White Wine
2 cups Heavy Cream
2-3 Egg Yolks, beaten
1 1/2 pounds Crabmeat (cooked)
Season filets with salt and pepper. Place in broiling pan. Squeeze juice from one half lemon over each filet. Set aside until ready to broil.
In a medium sized skillet, melt butter and saute onions until soft. Add wine and cream. Stir and simmer for 5-8 minutes; salt and pepper to taste. Broil filets until tender. While filets are broiling, remove sauce from heat; stir in beaten egg yolks and for in crabmeat. Place cooked filets on a serving dish and cover with crabmeat sauce.
Good Cooking, Good Eating and Good Living!!!