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 Trota Imperiale

Recipe Information: 

Serves 4


Lemon Cream Sauce:
½ cup freshly squeezed lemon juice
½ cup dry white wine
½ teaspoon Worcestershire sauce
3 cups whipping cream
1 teaspoon salt
¼ teaspoon white pepper

Fish & Marinade:
4 speckled trout fillets
Salt and freshly ground black pepper
¼ cup all-purpose flour
½ cup vegetable oil
2 tablespoons butter
1 cup jumbo lump crabmeat


Prepare the Lemon Cream Sauce, following the directions carefully to keep the lemon from curdling the cream. Combine the lemon juice, wine and Worcestershire in a skillet and reduce by ½. Remove from the heat. In a separate skillet, reduce the cream and season with salt and pepper. Whisk the lemon-wine mixture into the cream - don't try it the other way around. Keep the sauce warm.

Combine the marinade ingredients and marinate each fish fillet about 1 minute per side. Season with salt and pepper, and dust lightly with flour, shaking off excess. Heat the oil in a large skillet and sauté the fillets until lightly browned on one side. Turn them and set the skillet in a preheated 400-degree oven for 6 minutes. Melt the butter in a separate skillet and sauté the crabmeat about 2 minutes, being careful not to break up the lumps. Incorporate the Lemon Cream Sauce. Serve the trout with sauce spooned over the top.

Courtesy of: 

Andrea's Restaurant
3100 19th Street & Ridgelake Drive
Metairie, LA 70002