Trout and Shrimp Capellini with Beurre Blanc Sauce

Trout and Shrimp Capellini with Beurre Blanc Sauce


6 oz. Filet of Trout
6 - 21 to 25 count shrimp
8 oz Capellini
Clarified butter for sautéing
Salt and white pepper
Chopped parsley

Seasoned flour


Cook the cappelini and put aside. Sauté the shrimp in butter and season to taste with salt and white pepper. Season the trout with salt and white pepper, then dust the trout with seasoned flour and pan fry in clarified butter. Toss the Capellini in garlic butter, add parsley and put on plates. Put the trout filet on the Capellini, garnish with shrimp around the edge of the Capellini, and top with Beurre blanc sauce. © 1984 John Albrecht, CEC



Beurre Blanc Sauce

1 c. white wine
1/4 c. vinegar
2 tsp shallots
2 tsp parsley
2 tbsp garlic
Salt and white pepper to taste
1 # cold butter chips


Combine the first five ingredients in a sauce pan. Reduce to about 2 tablespoons, add the chipped butter slowly while swirling the pan. Do not stir with a metal spoon. Season to taste with salt and pepper.  © 1984 John Albrecht, CEC