917-604-7591 [email protected]

wc-IMG_1468

If I say “fricassee” then you will say “chicken.” What else is there?

Ah, so many things. In Louisiana Real and Rustic, brilliant chef Emeril Lagasse offers fricassee many ways. There is chicken, to be sure, but also beef and this trout fricassee that I could not resist.

I love trout. Sweet, delicate trout. So, reading this recipe, I was a little cautious. Because the trout is first given an application of Emeril’s Rustic Rub, an amalgam of spices and herbs I blogged two days ago. You can see it here. In a phrase: it’s a fiery rub that will burn your tongue. If you taste test it, be sure to wash your hands before touching your eye. Please.

This fricassee tames that heat, though. First a bed of veggies are prepared then the trout laid on top and gently steamed. The steam, embedded with veggie flavors, kisses the trout and lets the rub highlights remain, muted but surely present. It’s a sophisticated way of cooking and a very succulent success.

Serve your trout with the veggies on the side. Be prepared for trout on a new level.


Trout Fricassee

Yield: serves 4

Ingredients:

  • 4 trout fillets (7 to 8 ounces each)
  • 1 tablespoon plus 1 teaspoon Rustic Rub [please see separate post]
  • ½ stick (4 tablespoons) butter
  • ¼ cup flour
  • 6 cups thinly sliced onions
  • ¼ cup chopped celery
  • ¼ chopped bell peppers
  • 1 teaspoon salt
  • ½ teaspoon cayenne
  • 1teaspoon freshly ground black pepper
  • 3 cups water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped parsley for garnish [optional]

Preparation:

Season the fish with the rub.

Heat the butter in a large skillet over medium- high heat. Add the flour and, stirring constantly for 5 to 6 minutes, make a medium brown roux, the color of peanut butter.

Add the onions, celery, bell peppers, salt, cayenne, and black pepper. Stir briskly, coating the vegetables with the roux mixture and separating the onion rings. Continue stirring for 6 to 7 minutes, 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 heat.

Serve right away.


Source: Louisiana Real and Rustic by Emeril Lagasse [William Morrow, 1996]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/30th second at ISO‑320