Jon Pellessier's Rainbow Trout with Crab Sauce

Marinate Trout in Red-Pepper Olive Oil, leave on one-hour.
Cook an onion down in butter.
Add mushrooms to onions, cook down
Season with salt, black pepper, and red pepper.
Add a cup of white wine, reduce sauce.
Add chicken demiglace.
Add one cup water, reduce sauce.
Grill trout, season on the grill with salt, black pepper and red pepper.
Add crabmeat to sauce, raise to temperature.
Serve sauce over trout.

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Last Updated on 08/21/05
By Richard Pellessier