Trout Fricassee

  • Level: Easy
  • Yield: 4 servings
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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



black pepper

3 cups water

juice of one lemon

2 tablespoons chopped parsley


  1. 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.