• Tommy Centola

Trout Eugene from the Caribbean Room

Updated: Jan 4

This is the second dish this week that has trout topped with crabmeat. This one also has shrimp along with a New Orleans style Bordelaise sauce.

1/4 cup Butter

4 fillets of Trout

1/4 cup Butter

8 ounces Crabmeat

4 Tablespoons Shallots

32 small Shrimp cleaned and deveined)

1/4 cup Butter

2 teaspoons Worcestershire sauce

2 teaspoons Lemon Juice

In a skillet with 1/4 cup melted butter, sauté trout until nicely browned (approximately five to eight minutes). Remove from pan and keep warm. In same skillet with 1/4 cup melted butter, cook crabmeat and shallots, stirring gently, until shallots are tender. In another pan, cook shrimp in 1/4 cup melted butter. Add Worcestershire sauce and lemon juice. To serve, place trout fillet on plate: top with crabmeat at one end and shrimp at the other.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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