Trout Pontchartrain

Trout Pontchartrain



12- 7 ounce filet of speckled trout

2 # lump crabmeat

36- 21/25 shrimp peeled and deveined

1 pt whipping cream

salt, white pepper, cayenne, granulated garlic to taste

1 cup flour

6 tbsp oil

4 tbsp butter


Make the Hollandaise sauce, set aside.  In a sauce pan, bring to a boil the heavy cream and reduce to a simmer.  Let cook until it thickens and coats the back of a spoon.  Add the lump crabmeat and return to a simmer.  Season with cayenne and garlic.  Set aside.  Season the flour and the fish with salt and white pepper.  Heat the oil in a skillet, dust the filets lightly with flour and saute in the oil.  While the fish sautes, saute the shrimp in the butter.  When the fish and shrimp are cooked, top the fish with the crab and cream mixture, garnish with 3 shrimp, and top with hollandaise.  © 1984 John Albrecht, CEC