Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Trout With Crab Sauce
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- #48279
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
SAUCE
8 tablespoons butter
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 pound lump crab meat, picked over
1 tablespoon finely chopped fresh parsley
FISH
4 trout fillets (6 ounce size)
1 cup flour
1 pinch paprika
salt and freshly ground white pepper
4 tablespoons butter
lemon wedges, for garnish
parsley sprigs, for garnish
directions
Melt butter in a medium saucepan over medium-low heat. Continue cooking butter, whisking occasionally, until it turns golden brown.
Combine vinegar and lemon juice in a small bowl. Gradually whisk vinegar mixture into butter. Remove sauce from heat, strain through a fine sieve, and return to saucepan.
Add crab meat and parsley, mix gently, and keep warm over low heat.
Rinse trout, then pat dry. Place flour on a plate. Add paprika and a pinch each of salt and pepper. Mix well. Dredge trout in seasoned flour, then shake off excess.
Melt butter in a large skillet over medium-high heat. Working in batches if necessary, fry trout until golden, 1-2 minutes per side.
Transfer trout to a large platter, sprinkle with salt, and top with sauce. Serve garnished with lemon wedges and additional parsley if desired.
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nutrition data
Nutritional data has not been calculated yet.
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