Title: Trout Mancy W/lemon Butter Sauce
Categories: Shellfish
Yield: 1 Servings

		WALDINE VAN GEFFEN
		VGHC42A-----
2		Trout fillets
		Salt and pepper
		Flour
		Butter
1	lb	Crawfish tails
2	tb	Capers
1	lb	Butter
1		Lemon -- juice of
		Beef stock

Season trout with salt and pepper and dredge in flour. Saute 4 minutes per side in a little butter. Remove and put on warm platter. In drippings put crawfish and capers. Saute until hot. Pour over fish. In pan and a little flour, beef stock, and lemon juice. Whisk, blending well. Remove from heat and add butter. Allow to melt, while whisking. Pour sauce through strainer and serve over fish. Source: Chef Michael Rouselle, Brennan's Restaurant, N.O.LA.

Recipe By :

From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst

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