Here is one of my favorite entrees from Antoine’s, the country’s oldest family-run restaurant. Currently run by the fifth generation of the Alciatore family, this french Quarter restaurant is still going strong. This dish should be called Trout in White Wine Sace au Gratin. There is a cheese topping that is put on the fish before it is served.
1 cup raw Oysters in their own water
2 tablespoons Butter
1/2 cup chopped Green Onions
3/4 cup raw peeled Shrimp
1 1/2 cups White Wine
1 1/2 cups Fish Veloute Sauce ( recipe below)
Salt and Cayenne Pepper
6 skinned Trout fillets, 6 ounces each
1 Onion sliced
5 whole Black Peppercorns
2 Bay Leaves
Juice from 1 Lemon
Water
3 tablespoons grated Swiss Cheese
3 tablespoons grated Romano Cheese
3 tablespoons grated Mozzarella Cheese
1/4 cup Breadcrumbs
Poach Oysters in their own water, strain and set aside.
Sauté the green onions in butter until they become limp. Add the shrimp and 1 cup of the white wine and bring to a boil. Blend in the fish Veloute Sauce and the cooked oysters and season to taste with salt and cayenne pepper. Keep warm.
Poach the trout fillets in a shallow pan with the sliced onion, 2 teaspoons salt, the whole black peppercorns, the remaining 1/2 cup white wine, the bay leaves, the lemon juice, and enough water to cover. Bring the water to a boil then reduce to a simmer until the fillets are tender. Remove from the poaching liquid, drain and place on serving dishes.
Spoon the sauce over the trout fillets. Mix the grated cheeses and breadcrumbs together and sprinkle over the fish. Pass under a broiler flame to melt the cheese and serve.
Veloute Sauce
2 tablespoons Butter
2 tablespoons Flour Salt and ground White Pepper
1 1/2 cups warm Fish or Chicken stock
Melt the butter and stir in the flour. Stir and cook until the mixture becomes foamy. Add the warm stock and bring to a boil. Turn fire down to a simmer and add salt and pepper totaste. Remove from the fire and dot the top of sauce with a few pieces of butter to prevent a film from forming.
Enjoy!!!
Comments