• Tommy Centola

Trout a la Temereau from LeRuth’s

Updated: Jan 4

Here is the entree that was demonstrated at the New Orleans Cooking Experience on Tuesday. You can substitute a large shrimp in place of the lobster tail. The sauce for this dish was created for a visit for then vice President Spiro Agnew.

6 Speckled Trout filets (5oz)

6 Baby Lobster Tails (1 1/2 oz out of shell)

3/4 cup White Wine

1/4 pound melted Butter

Salt and White Pepper to taste

1 Recipe of Sauce a la Neige

Fold trout filet around lobster tail. Season with salt and pepper. Place in buttered pan. Add the wine and brush fish with butter. Cover.

Bake in medium oven for about 15 or 20 minutes until it has cooked through.

Sauce a la Neige

1 Egg

1 Egg White

1 tablespoon Taragon Vinegar

Salt, Red and White Pepper to taste

1 1/2 pounds boiling hot Butter

Place first four ingredients in blender. On medium speed, slowly drip in butter (drop by drop). You can add the butter a little faster as the sauce makes emulsion and thickens slightly. Do not reheat.

Will stay homogenized for about two to three hours.


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