Owner Becky Payne of Briquettes Steak House demonstrates how to prepare Lemon Basil Trout while she and John Nodar talk about “Cuisine for Kids”, the annual fundraiser for the Child Advocacy Center of Mobile.
Several area restaurants, including Briquettes is donating a percentage of their sales today to the Child Advocacy Center.
For a list of other participating restaurants, check out the CAC’s website: http://www.cacmobile.org/
For more about Briquettes Steakhouse, check out their website: http://www.briquettessteakhouse.com/
Lemon Basil Trout
Rainbow Trout Fillet
¼ cup Oil
2 tbsp Minced Garlic
¼ cup Chopped Onion
¼ cup All Purpose Flour
1 Pint Heavy Cream
¾ lb Butter
Juice of 1 Lemon
¼ Cup Basil
2 Tbsp Pimento
Add oil, garlic and onion to saucepan and cook until tender. Add flour and simmer for 2 minutes to make your roux. Add heavy cream and simmer for 2/3 minutes. Add butter, basil lemon & pimento and continue to simmer for 4 minutes.
Heat oil on a medium high heat in a saute pan, then add trout skin side down. Season trout with poultry seasoning. Let cook for 2 minutes. Flip trout over and cook for 1 minute. Plate Trout and ladle sauce over the top.