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Suggest a better descriptionEMERIL LIVE SHOW #EM1A38 Adapted from Louisiana Real and Rustic by Emeril Lagasse Seasont 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. Yields: 4 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (519g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 951 | ||
Calories from Fat: 829 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.1g | 123 % | |
Saturated Fat 58.1g | 291 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 243mg | 75 % | |
Sodium 672.7mg | 23 % | |
Potassium 114.5mg | 3 % | |
Total Carbohydrate 29.5g | 9 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 28.1g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 951
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