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Fri September 20, 2013
Taking Their Craft To The Next Level
This week on Louisiana Eats! we'll hear how three professionals hone their skills to step onto the national stage.
Justin Trosclair refined his knowledge of cheese at the St. James Cheese Company in New Orleans before taking home first prize at the Cheesemonger Invitational in New York City. We'll talk with Justin about the competition. Then, Steven Hollenkamp left his job in finance to create Cocktail Caviar, a new accessory to your favorite drinks.
We'll also hear from Lolis Elie about the new cookbook he's written that's inspired by the real and fictional worlds of Tremé.
Trout Farci (Serves 6)
Six - 5 or 6 inch long trout fillets
Oil for deep frying
1 pound claw crabmeat
1/2 pound boiled shrimp
1 cup milk
3 tablespoons butter
3 tablespoons flour
1 bunch thinly sliced green onions
4 tablespoons chopped parsley
1 tablespoon butter
1/4 cup plain dry breadcrumbs
Salt and black pepper to taste
Green Garlic Mayonnaise
3 cloves garlic
1/2 bunch green onions
1/2 cup flat leaf parsley leaves
Juice of 1 lemon
1 cup olive oil
2 tablespoons ketchup
1 cup milk
2 tablespoons hot sauce
2 cups plain dry bread crumbs
2 cups flour seasoned with salt and pepper
Cook flour and butter together for 3 minutes, until roux is cooked to the blonde stage. Whisk in milk and cook over low heat to make a thick bechamel. Pour into a bowl and butter the top of the sauce with the last tablespoon of butter. Reserve and cool. Mix in the shrimp, crab, green onions and parsley. Season well with salt and black pepper and add breadcrumbs to tighten.
Cut a pocket in the side of the trout fillets and fill with a couple of tablespoons of stuffing. Dredge in seasoned flour, dip in egg wash and roll in breadcrumbs. Deep fry at 375 degrees until golden browned. Serve with garlic mayonnaise.
To make the mayonnaise:
With food processor running add garlic, one clove at a time. Stop processor and add egg and lemon juice. With machine running, slowly drizzle in olive oil. Mix in parsley and ketchup. Sauce is better if refrigerated for a couple of hours to allow flavors to marry.