YatCuisine

The Recipes

Meuniere Sauce
* 1 stick (8 tablespoons) unsalted butter
* 2 cups fish stock
* juice of 1/2 lemon
* 1 teaspoon Worcestershire sauce
* Dash of Tabasco
* 1 tablespoon heavy whipping cream
In a saucepan, melt the butter and cook until beginning to brown. Add the stock, lemon juice, Worcestershire sauce and Tabasco. Add the cream and cook to reduce for 1-2 minutes. Remove from heat and serve immediately.

Trout Almondine
Ingredients needed:
* 1 cup Worcestershire sauce
* 1/2 cup chopped yellow onions
* 2 bay leaves
* 2 lemons, peel and pith discarded and cut in half
* 3/4 cup heavy cream
* 1 stick plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
* 4 (6 to 8 ounces) trout fillets
* Creole Seasoning
* 1 cup flour
* 4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
* Salt
* Freshly ground black pepper
* 1/4 cup plus 2 tablespoons vegetable oil
* 2 tablespoons chopped garlic
* 1/4 cup minced shallots
* 1/2 cup fine dried bread crumbs
* 2 tablespoons finely chopped fresh parsley leaves
* 1 cup sliced almonds
* 1 tablespoon finely chopped parsley leaves
Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the MEUNIERE sauce. Continue to saute for 1 minute. Remove from the heat. In a another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meuniere sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.

Yield: 4 servings

Catfish Pecan Meuniere
Catfish Filets:
* 6 catfish filets, 5 to 7 ounces each
* 3 cups roasted pecans
* 1 cup fresh bread crumbs
* 1 cup seasoned flour (season with salt, black and red peppers)
* 3 eggs
* 1/2 cup milk
* Creole seasoning blend
* Olive oil
* Chopped parsley
Meuniere Sauce:
* 3 lemons, peeled and quartered
* 7 tablespoons Worcestershire sauce
* 3 tablespoons Crystal hot sauce
* 1/2 cup heavy whipping cream (UK: single cream)
* 2 tablespoons unsalted butter, room temperature
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper
Preparing the meuniere sauce: In a large sauté pan combine the lemons, hot sauce, Worcestershire sauce and whipping cream. Blend with a wire whisk over medium heat, stirring constantly, for 3-4 minutes. As you stir, press gently on the lemon quarters to slowly release the juices. Slowly add the butter by pinching off a little bit at a time and squeezing it through your fingers into the sauce pan, stirring constantly (this is called mounting the butter). As you add the last of the butter, remove from heat and continue to stir. Taste, then season with salt and pepper. Strain through a fine strainer. The sauce is now ready to serve; cover and keep warm.
Preparing the catfish filets: Trim the fat and any rough edges off the catfish filets. Lightly season with Creole seasoning; place in refrigerator.
Grind 2-1/2 cups of the pecans and the bread crumbs together in a food processor. Place in a shallow pan or plate and set aside.
In a medium-sized bowl, make an egg wash by combining the 3 beaten eggs and 1/2 cup of milk. Set up a standard breading station on your table or counter top. Bread filets by first coating them with the seasoned flour, then placing each in the egg wash and then finally pressing each into the ground pecan/bread crumb mixture, making sure the entire filet is coated well. Refrigerate if you're unable to fry them immediately.
Using a large skillet or sauté pan, cover the bottom with olive oil, and heat. Gently place the fish into the hot oil. Cook until lightly brown, turn fish and repeat. If fish isn't cooked all the way through, place in a shallow baking pan in a 450°F oven for about 5 minutes.
To serve: Place one filet on the plate, drizzle with meuniere sauce, and top with the rest of the roasted pecans, and sprinkle with chopped parsley. Serve with white rice and your favorite sautéed or steamed vegetables.
Yield: 6 servings

Pompano en Papillote
(this is a modified version of the classic from WWL-TV's website. It's a bit more heart-healthier)
4 fillets of flounder (or pompano, trout, or salmon), about 6 oz. each
2 Tbs. softened butter
1/2 cup green onions, green part only, thinly sliced
1/2 stalk celery, cut into matchsticks
4 tsp. fresh dill, snipped fine
1 tsp. chopped fresh tarragon, chopped
1 Tbs. lemon juice
2 Tbs. white wine
1/4 tsp. Tabasco jalapeno pepper sauce
Salt
Parchment paper

Preheat the oven to 375 degrees.
1. Cut the paper large enough to enclose the fish completely, with enough overlap to fold over to make a tight seal.
2. After washing the fish fillets and checking for bones, generously butter each fillet. Place them on the parchment paper. Top with the green onions, celery, dill, and tarragon.
3. Combine the lemon juice, white wine, and Tabasco. Sprinkle the mixture all over the fish. Add salt to taste.
4. Fold the paper over and fold the edges down hard, then fold down again to seal the pouch as securely as possible. Place the papillotes on a baking pan and place them in the center of the oven. Bake for 15-18 minutes (longer if the fish was thick).
5. Remove the papillotes from the oven and place on serving plates. Serve immediately with a sharp steak knife for opening the bags. The fish should be eaten right out of the bag. (On a plate, of course.)
Serves four.

Cedar Plank Trout
Ingredients needed:
* 2 untreated cedar shingles, about 5 1/2 X 10 inches each
* 1 teaspoon vegetable oil
* 2 trout fillets (8 to 10 ounces each)
* 1 teaspoon Rustic Rub
* 1/2 cup peeled and grated fresh horseradish root or drained bottled white horseradish
* 2 teaspoons grated orange zest
* 2 teaspoons grated lemon zest
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne
* 2 teaspoon sugar
Prepare a grill and light the fire. Rub the side of each shingle with 1/2 teaspoon oil.
Season the fish on both sides with the rub. Place a fillet on each oiled shingle. Combine the horseradish, orange zest, lemon zest, salt, cayenne, and sugar in a small bowl. Divide the mixture into 2 equal portions and place on top of the fish.
Place the shingles in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the shingles from the grill using a long-handled spatula. If the shingles catch fire, sprinkle with a little water.
Put the shingles in the center of large platters to serve.
Yield: 2 servings

Eggs St. Charles
INGREDIENTS:
* 6 (5-8 ounce) trout fillets
* 1/2 cup vegetable oil
* 1 1/2 cups seasoned flour
* 2 tbsps olive oil
* 1 tbsp garlic, minced
* 1/4 cup Creole shallots, sliced
* 1/4 cup celery, diced
* 2 cups tomatoes, diced
* 1 cup tomato juice
* 1 cup tomato sauce
* 1 cup chicken stock
* 1 tsp thyme, chopped
* 1 tbsp basil, chopped
* 1 tbsp sugar
* salt and cracked black pepper to taste
* 12 poached eggs
METHOD:
In a 10-inch heavy-bottom sauté, heat vegetable oil over medium-high heat. Season trout fillets using salt and pepper and coat in the seasoned flour. Shake off all excess and sauté fillets in hot oil until golden brown, 3-5 minutes on each side. When done, remove and keep warm. In the same sauté pan, place olive oil. Add garlic, shallots and celery. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes, tomato juice and sauce and blend well into the vegetable mixture. Add chicken stock and season with thyme, basil, sugar, salt and pepper. Bring sauce to a rolling boil and reduce to simmer. Cook 10-12 minutes, stirring occasionally. When ready to serve, place 2-3 ounces of the Creole sauce in the center of a serving plate. Top with the cooked trout fillet and two poached eggs. You may wish to further garnish with Hollandaise sauce and a pinch of paprika.