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  • Writer's pictureTommy Centola

Trout in White Wine Sauce from Antoine’s

Updated: Jan 3, 2020

This recipe is in honor of my 1000 Twitter follower, Antoine’s. Opened in 1840, Antoine’s is the oldest family-run restaurant in the country. One of the most famous New Orleans dishes was invented here, Oysters Rockefeller. Here is the recipe for my favorite entree at Antoine’s. Most people do not like Cheese with Fish. I consider this fish topped with Seafood au Gratin.

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 Veloute Sauce (recipe to follow)

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


3 tablespoons grated Swiss Cheese

3 tablespoons grated Romano Cheese

3 tablespoons grated Mozzarella Cheese

1/4 cup Breadcrumbs

Poach the 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 poaching liquid, drain and place on serving dishes.

Spoon the sauce over the trout fillets. Mix the grated cheeses and breadcrumbs together and sprinkle this over the fish. Pass under a broiler flame to melt cheese and serve.

Serves 6

Veloute Sauce

2 tablespoons Butter

2 tablespoons Flour

Salt and ground White Pepper

1 1/2 cups warm Fish or Chicken Stock (or Chicken Broth)

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 to taste. Remove from the fire and dot top of sauce with a few pieces of butter to prevent a film from forming.

Makes 1 1/2 cups.


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