Title: Trout Fricasse > Louisiana Real and Rustic By Emeril Laga
Categories: Fish Cajun
Yield: 4 Servings

4		Rainbow trout fillets ( 7 to
8	oz	Each)
		Rustic Rub
		½ stick of butter
		¼ cup of flour
6	c	Julienne onion
		¼ cup chopped celery
		¼ cup chopped bell
		Peppers
		Salt
		Cayenne
		Black pepper
3	c	Water
		Juice of one lemon
2	tb	Chopped pars1ey

Season the fillets with Essence. In a large saute pan, melt the butter. Stir in the flour, stirring constantly for 5 to 6 minutes for a medium brown roux. Add the onions, celery, and peppers. Season with salt, pepper, and cayenne. Cook for 6 to 7 minutes, stirring constantly, or until the vegetables are wilted. Add the water and stir until the mixture thickens, 6 to 7 minutes. Add the lemon juice and lay the trout in the pan and baste with the sauce. Cover and cook for 6 to 7 minutes or until the fish flakes easily with a fork. Add the parsley and remove from the heat. Serve over white rice.

Yields: 4 servings Emeril Live

From: Sylvia Steiger Date: 21 Nov 97

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