Sauteed Trout Samuel

Name: Sauteed Trout Samuel
Ingredients: 1 lb. shrimp, peeled and deveined; salted water; 1 c. sliced mushrooms; 2 Tbsp. chopped pimentos; 1 bunch chopped shallots; 8 stalks cut asparagus spears (fresh or frozen); 1/4 lb. butter; 8 Tbsp. flour; 1/4 c. pearl onions; 4 (6 to 8 oz.) trout fillets; 1 c. olive oil; 2 Tbsp. chopped parsley; 1 Tbsp. chicken base; 1/2 tsp. cayenne pepper; salt and pepper to taste

15 ingredients

4 steps

Ingredients

1 lb. shrimp, peeled and deveined
salted water
1 c. sliced mushrooms
2 Tbsp. chopped pimentos
1 bunch chopped shallots
8 stalks cut asparagus spears (fresh or frozen)
1/4 lb. butter
8 Tbsp. flour
1/4 c. pearl onions
4 (6 to 8 oz.) trout fillets
1 c. olive oil
2 Tbsp. chopped parsley
1 Tbsp. chicken base
1/2 tsp. cayenne pepper
salt and pepper to taste

Directions

1

Put shrimp in a large pot, cover with water (salt added) and boil until tender.
2

In a saucepan, saute mushrooms lightly.
3

Add pimentos, shallots and asparagus, then shrimp and water.
4

Bring to a boil.