Trout Michael
offered by
Chef Michael Frederic
of Le Petit Chateau
Slidell, LA


Le Petit Chateau  

creates the perfect atmosphere for that special occasion or special meal.  Your host Michael Frederic welcomes you and your guest to a unforgettable dining experience.

Louisiana Gumbo's Northshore Restaurant Guide's Recipe of  the Month

 


Preparation

 Lay filet on table and sprinkle with salt and pepper.  Spread stuffing across the top of the fish.  Gently roll fish up with the stuffing in the middle.  Toothpick the end of the fish to keep it rolled.  Place fish in a broiling pan and add water to the pan.  Pour white wine and melted butter on top of the fish and sprinkle the top of the fish with paprika.  Place in preheated oven at 400 degrees for 35 - 40 minutes. 
In a sauce pan, add shrimp and 1 tbs. butter.  Sauté over medium heat for about 10 minutes.  Add green onions and oysters with liquid and sauté for 3 minutes.  Remove from heat.  Add brandy and ignite with caution.  When out, add brown sauce and stir to blend. 
Place fish in the center of a plate and remove the toothpick.  Top fish with oyster and shrimp sauce.   
Bon Appetite!  This entree goes great with garlic roasted potatoes and fresh steamed vegetables.

Trout Michael Recipe Serves 4 


Ingredients

8 oz SPECKLED TROUT SKINLESS FILET
1/2 cup SEAFOOD STUFFING  i.e.-crabmeat, crawfish, shrimp
1/2 cup OYSTERS with OYSTER LIQUID
1/4 cup SHRIMP
1/4 cup GREEN ONIONS
1/4 cup WHOLE BUTTER (melted)
1/4 cup WHITE WINE
2 oz BRANDY
1/2 cup  BROWN SAUCE
1 pinch SALT
1 tbs.. BLACK PEPPER
1 pinch PAPRIKA
1 cup WATER

 

Recipe of the Month is produced by Louisiana Gumbo.  We welcome your comments and suggestions; contact us at: recipe@lagumbo.com 

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