Filets Of Trout with Crabmeat Sauce Recipe
Ingredients
| Trout Filets- 6-6 oz., each | ||
| Green onions | 1/2 Cup (16 tbs), chopped fine | |
| Milk | 1/2 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Sour Cream- 1-8 oz. carton | ||
| Butter | 2 Tablespoon | |
| Crabmeat- 1 pound lump | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
Directions
GETTING READY
1) Preheat the oven to 350° F
2) Lightly coat an ovenproof dish with 1 tablespoon of butter.
MAKING
3) In a non-stick pan, heat the remaining butter and sauté onions for 5 minutes, until soft.
4) Stir in the flour and blend into butter, for 3 minutes stirring continuously but do not brown.
5) Gently stream in the milk, whisk continuously to prevent lumping.
6) Mix in sour cream and crabmeat.
7) Take the pan off the heat.
FINALIZING
8) Lightly coat the filets with butter and place on a greased ovenproof dish.
9) Spoon an equal amount of the crabmeat sauce on each filet.
10) Bake in the oven for 30 minutes.
SERVING
11) Garnish with parsley, lemon wedge and paprika if desired
1) Preheat the oven to 350° F
2) Lightly coat an ovenproof dish with 1 tablespoon of butter.
MAKING
3) In a non-stick pan, heat the remaining butter and sauté onions for 5 minutes, until soft.
4) Stir in the flour and blend into butter, for 3 minutes stirring continuously but do not brown.
5) Gently stream in the milk, whisk continuously to prevent lumping.
6) Mix in sour cream and crabmeat.
7) Take the pan off the heat.
FINALIZING
8) Lightly coat the filets with butter and place on a greased ovenproof dish.
9) Spoon an equal amount of the crabmeat sauce on each filet.
10) Bake in the oven for 30 minutes.
SERVING
11) Garnish with parsley, lemon wedge and paprika if desired
Chef
