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Fried Trout w/Green Peppercorn Sauce Recipe

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This recipe for Fried Trout w/Green Peppercorn Sauce, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 trout filets
3 eggs, beaten
1 cup bread crumbs
1/1/2 sticks butter
3 tbsp oil
1/4 cup parsley, chopped
Milk to soak fish
salt and white pepper to taste
1 carton heavy cream
1 tbsp freshly ground green peppercorns
Pinch of Herbs de Provence or tarragon Soak (optional)
1 tbsp Wondra or flour (or enough to thicken sauce)

Directions:
Directions:
Soak fish filets in milk and dash of salt for about 1 hour. Remove and pat dry. Salt and pepper to taste and dip in beaten eggs, then dredge in bread crumbs. Be sure to pack bread crumbs into fish very well. Melt stick of butter in saute pan with 1 tbsp oil and fry fish for about 5-6 minutes each.

For sauce:
Melt 1/2 stick butter in sauce pan and gradually stir in Wondra gravy flour. Add green peppercorn and tarragon (or Herbs de Provence) and a little lemon, if you wish. Cook for 1-2 minutes until thickens, slightly.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This is a New Orleans influenced recipe, using bread crumbs instead of fish fry. I also used the sauce to pour over fried soft shell crabs. It's very good on most any seafood dish. It's my own recipe that came about in a moment of creative inspiration and has always been well received by my dinner guests.

 

 

 

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