Pan Sauteed Speckled Trout with Creole Meuniere Sauce, Herbed Potatoes and Sauteed Green Beans

Pan Sauteed Speckled Trout with Creole Meuniere Sauce, Herbed Potatoes and Sauteed Green Beans

Pan Sauteed Speckled Trout

Ingredients

  • 2 speckled trout fillets
  • salt and pepper; to taste
  • 1/4 cup flour
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 tbsp butter

Directions

  1. Pat fish dry with paper towels.
  2. Season the fish well on both sides with salt and pepper.
  3. Mix the flour and paprika on a plate.
  4. Coat fish on both sides with flour, pressing down firmly so it adheres. Shake off excess.
  5. Heat a heavy skillet (normal or nonstick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan.
  6. Add fish - it should sizzle right away. Shake the pan lightly to move the fish and cook for 2 minutes until golden and crispy. Press down gently and flip. Cook the other side the same way and remove from pan.
    • If it browns too quickly, remove the pan from the stove briefly.
    • If it sticks, don't move it. It will release naturally once golden.
  7.  Serve fish immediately.

 

Creole Meuniere Sauce

Ingredients

  • 1 cup Worcestershire sauce
  • 1/2 cup chopped yellow onions
  • 2 lemons, cut in half
  • 3/4 cup heavy cream
  • 1 lb. 3 Piers garlic butter OR 4 sticks unsalted butter
  • 1/2 teaspoon creole seasoning

Directions

  1. Combine the Worcestershire, onions, and lemons in a medium-size saucepan over medium-high heat.
  2. Mash the lemons down with the back of a spoon and bring the mixture to a boil.
  3. Simmer until it has reduced and become slightly thick, 8 to 10 minutes.
  4. Add the cream and whisk to blend.
  5. Cook for 1 minute.
  6. Add in the butter, whisking constantly until it is completely melted and blended into the mixture.
  7. Add the Creole seasoning and stir to mix. 
  8. Strain through a sieve and serve warm.

 

Sauteed Green Beans

Ingredients

  • 8 oz baby green beans
  • 2 tbsp butter
  • 1/4 cup water OR chicken stock
  • 1/2 tbsp Cajun seasoning
  • 2 tbsp garlic

Directions

  1. Place all ingredients, except butter, into a sauté pan.
  2. Cook on high until the water is evaporated and beans are soft to your taste.
  3. Glaze with butter and adjust seasoning.

 

Herbed Potatoes

Ingredients

  • 1 lb. baby potatoes
  • 3-4 cloves garlic, smashed
  • 3 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • 1 tsp Cajun seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp rosemary
  • 1/4 tsp thyme

Directions

  1. Wash the potatoes and cut into 1-inch chunks and place in a microwave safe bowl.
  2. Microwave on high for 12-15 minutes, tossing every 5 minutes or so, until the chunks can be pierced easily with a fork, but not falling apart.
  3. Whisk together all the remaining ingredients in a separate small bowl to make the sauce and set aside.
  4. In a large bowl, combine the tender potatoes and the sauce, and toss to coat.

Alternatively

  1. Place the potatoes on a preheated rimmed baking sheet lined with aluminum foil, or parchment paper.
  2. Broil until brown and crispy, tossing often.
  3. Serve warm.
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