This is another of my favorite trout recipes to serve at Carnival
as either a dinner entrée or for brunch. Notice that the
vegetable accompaniments are the colors of Mardi Gras.
- 6 (5-8 ounce) trout fillets
- 1/2 cup vegetable oil
- 1 1/2 cups seasoned flour
- 1/4 cup butter
- 1 tbsp garlic, chopped
- 2 tbsps shallots, chopped
- 1/4 cup green onions, chopped
- 1/2 pound jumbo lump crabmeat
- 2 cups zucchini skins, julienned
- 2 cups yellow squash skins, jullienned
- 1 cup chicken stock
- 1 tsp thyme, chopped
- 1 tbsp basil, chopped
- salt and cracked black pepper to taste
- 2 cups purple cabbage, julienned
In a 10-inch heavy-bottom sauté pan, heat vegetable oil over
medium-high heat. Season trout fillets using salt and pepper and
coat lightly in the seasoned flour. Shake off all excess and sauté
fillets, 2 at a time, in hot oil until golden brown, 3-5 minutes
on each side. When done, remove and keep warm in 300 degrees oven.
In the same sauté pan, melt butter over medium-high heat.
Add garlic, shallots and green onions and sauté 2-3 minutes
or until vegetables are wilted. Add jumbo lump crabmeat, zucchini
and squash. Sauté 3-5 minutes or until vegetables are wilted.
Add 1/2 cup chicken stock and season with thyme, basil, salt and
pepper. Bring mixture to a high simmer and cook until vegetables
are al dente. Add purple cabbage just prior to serving and wilt,
approximately 3-5 minutes. This last-minute addition will prevent
the purple coloring of the cabbage from discoloring the dish. When
ready to serve, place an equal amount of the Mardi Gras medley in
the center of a serving plate and top with a cooked trout fillet.
You may wish to further garnish with additional crabmeat and a spoon
of Hollandaise sauce.