lump crab

Trout Amandine Brown Butter-Lump Crab | 0 Comments
From Amaretto Shrimp, Aired on Mon 8/8
Chef Jeff Henderson, Seafood, gourmet, lump crab
Instructions

WHAT YOU NEED

FISH:

2 c. milk

¼ tsp. hot sauce

3 trout filets, cut into 4 oz. pieces (skin on)

¾ c. all-purpose flour

¼ c. fine cornmeal

½  tsp. Kosher salt

½ tsp. freshly ground black pepper

2 tbsp. olive oil

 

BROWN BUTTERED CRAB:

¼ stick unsalted butter, browned

½ yellow onion, chopped

½ tbsp. garlic, minced

1 pinch red pepper

2 tbsp. sweet white wine

Juice from ½ lemon

1/3 c. carrots, diced, blanched

1/3 c. sweet baby peas

½ lb. lump crab meat

Kosher salt and freshly ground black pepper to taste

 

Garnish

1/3 c. whole almonds

2 tbsp. pomegranate seeds

3 fresh thyme sprigs

 

WHAT TO DO

1. Stir together milk and hot sauce in a baking dish. Add trout to dish; turn to coat.

2. Combine flour, cornmeal, salt and pepper in a shallow dish. Lightly dust fish in cornmeal mixture.

3. Add olive oil to a hot cast iron skillet on medium-high heat. Place each piece of fish in hot pan, skin side down. Cook fish until crispy. Turn over and cook the other side of the fish until tender about 4-5 minutes on both sides. Remove fish from skillet and place on a paper towel lined plate.

4. Add butter to the cast iron skillet over medium-high heat. After butter has melted, add onions and garlic; cook until butter is browned and has a nutty fragrant.  Add red pepper flakes, white wine and lemon juice, then add carrots, peas and crab to skillet; sauté for 1-2 minutes. Season with salt and pepper to taste. Gently mix for 1 minute.

5. Remove pan from heat and spoon crab mixture into the center of a bowl. Place trout amandine atop crab mixture. Garnish fish with almonds, pomegranate seeds and fresh thyme sprigs. Serve immediately.

Ingredients
  • 2 c. milk
  • ¼ tsp. hot sauce
  • 3 trout filets, cut into 4 oz. pieces (skin on)
  • ¾ c. all-purpose flour
  • ¼ c. fine cornmeal
  • ½ tsp. Kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 tbsp. olive oil
  • ¼ stick unsalted butter, browned
  • ½ yellow onion, chopped
  • ½ tbsp. garlic, minced
  • 1 pinch red pepper
  • 2 tbsp. sweet white wine
  • Juice from ½ lemon
  • 1/3 c. carrots, diced, blanched
  • 1/3 c. sweet baby peas
  • ½ lb. lump crab meat
  • Kosher salt and freshly ground black pepper to taste
  • 1/3 c. whole almonds
  • 2 tbsp. pomegranate seeds
  • 3 fresh thyme sprigs
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