Focus on food: October 16, 2006

Pan Fried Louisiana Style Stuffed Trout

The following recipe is from our Westport Cooks Archives and a previous class with Casey Riley. You can use this recipe and add your own style as you make your own Pan Fried Louisiana Style Stuffed Trout.

Ingredients:
• 4 boneless, trimmed trout
• 1 cup chopped cooked lobster
• 1 cup chopped cooked shrimp
• 1 small onion, diced 5 cloves garlic, minced
• 2 sweet bell peppers, diced
• 1/2 cup diced celery
• 1/4 cup minced fresh cayenne or jalapeno peppers
• 1/4 cup equal parts: ground oregeno, ground thyme, ground black pepper with 1 teaspoon of ground cayenne pepper and ground cumin
• 1 cup breadcrumbs
• 1/2 cup chopped mixed herbs (chive, parsley, basil and oregeno)
• 1 cup butter, melted (or salad oil)
• Salt, pepper, and lemon to taste
• Flour: to dredge the trout

Directions:
• In a pan, heat the butter. Add the onions and celery. Cook one minute.
Add the garlic and peppers. Cook until tender, add spice mix and cook for one minute.

• Add the cooked lobster and shrimp. Add the bread crumbs, and season with salt, pepper, and lemon juice. Let cool.

• Open the trout and fill with stuffing. Close the trout around the stuffing.
Heat a skillet on medium heat and dredge the trout. Add a good amount of oil to skillet and place trout gently into oil.

• Cook until brown and crisp and turn. Cover skillet and cook for 5 minutes or until trout is tender and stuffing is hot.

• Serve immediately with traditional aioli, remoulade sauce or browned almond butter.