Recipe courtesy of Emeril Lagasse
4 servings


  • 4 rainbow trout fillets ( 7 to 8 ounces each)
  • Rustic Rub
  • 1/2 stick of butter
  • 1/4 cup of flour
  • 6 cups julienne onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell peppers
  • salt
  • cayenne
  • black pepper
  • 3 cups water
  • juice of one lemon
  • 2 tablespoons chopped parsley


Season the fillets with Essence. In a large saute pan, melt the butter. Stir in the flour, stirring constantly for 5 to 6 minutes for a medium brown roux. Add the onions, celery, and peppers. Season with salt, pepper, and cayenne. Cook for 6 to 7 minutes, stirring constantly, or until the vegetables are wilted. Add the water and stir until the mixture thickens, 6 to 7 minutes. Add the lemon juice and lay the trout in the pan and baste with the sauce. Cover and cook for 6 to 7 minutes or until the fish flakes easily with a fork. Add the parsley and remove from the heat. Serve over white rice.


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