Difficulty: Moderately Easy
Things You’ll Need:
- 2 medium trout, filleted and cut in half
- 1 lb. Jumbo Lump Crabmeat
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 1/2 cups whole milk
- 1 1/2 tablespoons all purpose flour
- 1/4 quite cup olive oil
- 1/4 stick butter
- salt, pepper, and cayenne pepper to taste
- 1 lemon, cut in wedges
- fresh parsley for garnishment
Step1
Pan fry or broil trout, then set aside after cooking.
Step2
Melt 1/4 stick butter in 1/4 cup of olive oil in saucepan, then saute the onion and the garlic in the olive oil/butter mixture. Once the onion and garlic is sauteed, and 1 1/2 tablespoons flour. Add salt, pepper, and cayenne pepper to suit taste.
Step3
Stir in 1 1/2 cups of whole milk. Let simmer until ingredients are well incorporated and have a smooth consistency.
Step4
Remove from burner long enough to get jumbo lump crabmeat, which should be room temperature. Fold crabmeat carefully into sauce, so as not to break the lumps.
Step5
Top trout with the crabmeat sauce, then garnish with chopped parsley and a lemon wedge.