Game & Fish Dish
PANEED TROUT WITH LUMP CRABMEAT AND CAPER HOLLANDAISE
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6 Trout Filets
6 Trout Filets•1 16 ounce jar of Cajun Injector Lemon Butter Garlic
1 16 ounce jar of Cajun Injector Lemon Butter Garlic•2 cups flour
2 cups flour•1 can Cajun Shake
1 can Cajun Shake•2 sticks butter
2 sticks butter•1 pound lump crab meat
1 pound lump crab meatRub marinade on Trout and sprinkle with Cajun Shake. Cover filet with flour. Place in a pan with 1 stick melted butter and sauté for several minutes.
Hollandaise sauce with capers:
•2 sticks butter
2 sticks butter•6 egg yolks
6 egg yolks•1 tablespoon lemon juice
1 tablespoon lemon juice•1 teaspoon Cajun Shake
1 teaspoon Cajun Shake•4 ounces capers
4 ounces capersSlowly melt 2 sticks of butter in pan and whisk in egg yolks. Add lemon juice. Once it thickens up, add Cajun Shake and capers.
Sauté approximately 1 pound of lump Crab meat in a pan of melted butter (1 stick). Sprinkle with Cajun Shake. Spoon the Crabmeat onto the Trout filet and cover with the Hollandaise sauce.
