Celebrity Chef: Trout Marguery & Marinated Artichoke Salad (Tony’s Creole Favorites)

Trout Marguery
Serves 6-8

3 lb Trout Fillets
Tony Chachere’s Creole Seasoning
3 Tb Olive Oil
2 Egg Yolks, beaten
1 cup Melted Butter
2 Tb Lemon Juice
1 cup chopped cooked Shrimp
½ cup Lump Crab Meat
½ cup sautéed Mushrooms

Season fish with Tony Chachere’s Creole Seasoning in a baking pan and drizzle with Olive Oil. Bake in a 375 degree oven for thirty minutes.

Meanwhile, place eggs in a double boiler over hot water and gradually add melted butter whisking constantly. Add lemon juice, shrimp, crabmeat, and mushrooms. Stir and cook until warmed through. Adjust seasoning with Tony’s Creole Seasoning. Place baked fish on a platter and top with sauce.

Marinated Artichoke Salad
Serves 6-8

1 ½ cup Olive Oil
1 Tb Red Wine Vinegar
2 Tb grated Parmesan Cheese
¼ tsp Garlic, chopped
1 Tb Creole Mustard
1 Bell Pepper, sliced
1 Cucumber, Sliced
½ cup Celery, diced
½ cup Red Onion, sliced
1 cup Mozzarella, cubed
1 can Artichoke Hearts, halved
1 can Hearts of Palm, halved
1 cup Mushrooms, sliced
1 teaspoon Tony Chachere’s Creole Seasoning
1 small head Romaine Lettuce

Prepare marinade by combining oil, vinegar, parmesan, garlic and mustard. Place all other ingredients in large pan, pour marinade over. Set in refrigerator over night. Serve over lettuce.

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