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!!!
