Pan Sauteed Filet of Trout in Shrimp Chive Cream


  • 6 (5-8 ounce) speckled trout filets
  • 24 (21-25 count) shrimp, peeled and deveined
  • 3/4 cup vegetable oil
  • 1 cup eggwash (1 egg, 1/2 cup water, 1/2 cup skim milk, blended)
  • 1 1/2 cups seasoned flour
  • 1/2 cup mushrooms, sliced
  • 1/2 cup green onions, chopped
  • 1/4 cup red bell peppers, diced
  • 1 tbsp garlic, diced
  • 1/4 cup dry white wine
  • 2 cups heavy whipping cream
  • 1/2 cup chives, finely chopped
  • salt and black pepper to taste

In a 10-inch heavy-bottomed sauté pan, heat oil over medium-high heat. Dip filets in eggwash and coat generously with seasoned flour. Saute filets, 3 at a time, until golden brown, approximately 3 to 5 minutes on each side. Once cooked, remove and keep warm. In the same saute pan cook mushrooms, green onions, bell peppers and garlic until vegetables are wilted, approximately 3 to 5 minutes. Add shrimp and saute until shrimp are pink and curled. Deglaze with white wine, add heavy whipping cream, bring to a low boil and cook until sauce is thickened. Add chopped chives and season to taste using salt and pepper. Place serving of chive cream sauce in the center of a serving plate, top with fish filet and garnish with four jumbo shrimp.

NOTE: The fryer used in today's segment is a Bravetti (Platinum Pro) EP67, which can be ordered for approximately $100 from Chef's Ingenuity Smart Solutions (order no. 2721). Please call (888) 944-9888 for more information.

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