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Trout Pontchartrain



12- 7 ounce filet of speckled trout

2 # lump crabmeat

36- 21/25 shrimp peeled and deveined

1 pt whipping cream

salt, white pepper, cayenne, granulated garlic to taste

1 cup flour

6 tbsp oil

4 tbsp butters

Make the Hollandaise sauce, set aside. In a sauce pan, bring to a boil the heavy cream and

reduce to a simmer. Let cook until it thickens and coats the back of a spoon. Add the

lump crabmeat and return to a simmer. Season with cayenne and garlic. Set aside.

Season the flour and the fish with salt and white pepper. Heat the oil in a skillet, dust the

filets lightly with flour and saute in the oil. While the fish sautes, saute the shrimp in the

butter. When the fish and shrimp are cooked, top the fish with the crab and cream

mixture, garnish with 3 shrimp, and top with hollandaise.ecipe

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