EMERIL 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (519g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 829 (87%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!