Here is a popular dish from the old Brennan’s menu. In most restaurants, this dish would be known as Trout Pontchartrain, a dish topped with Crabmeat or a Soft Shell Crab.
8 Trout Fillets (Drum, Redfish, or Tilapia can be substituted)
All-purpose Flour for dredging
1/4 cup (1/2 stick) Butter
1 1/2 pounds Lump Crabmeat, picked over to remove any shell or cartilage
1/2 cup Capers
1 1/2 cup Lemon Butter Sauce
Salt and Black Pepper
Season the Trout fillets on both sides with salt and pepper, then dredge in flour. Melt the butter in a large sauté pan and cook the fish over medium heat until flaky, about 4 minutes per side. Remove the fish from the pan and place in a warm oven until serving.
Cook the crabmeat and capers briefly in pan drippings until hot.
Place a trout fillet on eight plates on top with the crabmeat and capers. Spoon lemon butter sauce over the fish and sauce.
Lemon Butter Sauce
1/2 cup Brown Sauce
1/4 to 1/2 cup Lemon Juice
2 pounds Butter, room temperature
Combine the brown sauce and 1/4 cup lemon juice in a large saucepan. Working the pan on and off of direct heat, add the butter a bit at a time, whisking the sauce smooth between additions. Add additional lemon juice according to taste.
When all of the butter is incorporated, transfer the sauce to another pan or bowl, and hold at room temperature.
3 tablespoons Butter
3 tablespoons All-purpose Flour
1 tablespoon Tomato Paste
1 tablespoon Worcestershire Sauce
2 tablespoons prepared Steak Sauce
2 cups Beef Stock
Melt the butter in a large saucepan. Blend in the flour, then add the remaining ingredients and stir until smooth. Cook over medium heat until the sauce thickens, about 10 to 15 minutes.
Brown sauce appears in a variety of seafood and meat dishes. It can be frozen in 1/2 or 1 cup portions for use as a base for lemon butter and other sauces.