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Chef Michael Regua Shares his Secrets
1/4 cup parsley, chopped
1/2 cup green onion, chopped
1/2 cup white onion, chopped
3 cloves garlic, chopped
1 ounce melted butter
2 Tablespoons tomato paste
1 pound crawfish tails, steamed
16 ounces half-and-half
2 to 3 ounces blonde roux (equal parts butter and flour)
3 to 4 ounces white wine
salt and pepper to taste
Sauté first four ingredients in melted butter until limp, but not brown. Add thyme, basil and tomato paste. Then add crawfish. Cook until very hot. Add white wine and reduce until the alcohol is gone. Add roux and cream. Simmer until it thickens, but isn’t thick. Add salt and pepper to taste.
4 to 7 9-ounce speckled trout filets, skin off
Rub trout on both sides with salt and white pepper.
Cook in a skillet or on a flat grill with a little oil. Cook skin-side-up until brown half-way through. Turn over and cook the rest of the way – about 3 to 5 minutes. (Thickness will make a difference in cooking time.)
Place cooked trout in the center of a plate and top with Crawfish Cardinal. Garnish with parsley and serve. Serves 4.
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