Chef Sean McRee of Midway on the Square cooks Rainbow Trout with Tomato sauce & Crawfish Tails

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Chef Sean McRee of Midway on the Square in Abbeville stopped by the Passe Partout kitchen to cook one of the restaurant’s latest specials: Rainbow Trout with Tomato & Bacon sauce, topped with Fried Crawfish Tails.

Here’s how you can make it at home:

  • 6 each trout filets
  • seasoned flour
  • 2 sticks butter
  • 1 large tomato diced
  • 1/2lb of bacon diced
  • 1tsp minced garlic
  • 1 cup white wine
  • 2 cups heavy cream
  • salt and pepper to taste
  • 1/2lb crawfish tails

Dredge trout in seasoned flour. Heat butter in skillet and place trout skin side down first and cook 2 min then flip and cook for 2 more minutes. place on paper lined plate to drain grease.For sauce brown diced bacon in skillet then add tomatoes. Sauté 2 minutes then add garlic. Deglaze with white wine and reduce by half. Add cream and reduce again by half then season to taste. Put crawfish into buttermilk then flour and fry. Top fish with sauce then crawfish. 

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