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TROUT MEUNIERE

4 filets trout Sauce
2 cups all-purpose flour Wrap the whole head of garlic in foil and roast at 350°F for 40 mins. In med saucepan, combine
3 tbsp. creole spices brandy/bourbon and cream on low heat and reduce 75% until thick. Unwrap the garlic and cut
4 eggs just the top off, leaving the root intact. Squeeze the pulp out into the saucepan. Mix well with

½ lb. plus 2 tbsp. salted butter
a whisk. On low heat, add 1/2 cup of butter 1 tablespoon at a time waiting for each piece to
½ cup brandy or bourbon
completely melt before adding the next. The sauce should be thick and smooth. Add 2
1 cup heavy cream
tablespoons of Worcestershire. Hold warm on the stove on lowest setting.
1 head garlic

2 tbsp. Worcestershire sauce
1 ½ cups vegetable or canola oil Trout
8 oz. crab meat Add flour and creole spice to a mixing bowl and combine. In a second mixing bowl, combine
2 oz. white wine eggs with milk, and whisk until smooth. In a large skillet heat oil on med-high. Dredge each filet

6 oz. milk in the flour followed by the egg wash and then again in the flour. Fry each filet turning over
1 oz. parsley after 3 minutes or when golden brown. Drain on paper towels. In a small pan, add crab meat,
1 lemon, cut into quarters
white wine, and 1 tablespoon of butter. Heat on high until boiling. Spoon crab meat over trout
filets and spoon the sauce on top. Garnish with chopped parsley and lemon wedge. Serves 4.

TANGIPAHOA PARISH

Join us in Tangipahoa Parish for a savory, southern getaway that will tantalize your taste buds and
spice up your life! With cuisine as eclectic as our culture, we promise to fill your bellies AND feed
your soul.
800- 617-4506 | TangiTourism.com
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