Trout St. Charles

Hello again from New Orleans. Thanks for all your encouraging comments. For the visitor from the UK I have some advice. I read your comment about oysters being too expensive. Try this. Very finely, and that is the key, chop canned (tinned) artichoke hearts or bottoms. This is an interesting substitute for oysters. My wife tells me it will not taste the same but will be a very interesting dish. Let me know if you try it.

For the gentleman interesting in see more of my garden. I'll see if I can photograph a nice okra flower with some okra ready for pick'in. Okra flowers by the way are really pretty if you haven't seen them before.

If any of you have any questions about New Orleans food please leave a comment and I'll get back to you. This way everyone will have the benifit of your question. Also if you have ideas how I can make this blog better let me know. I have an appointment with Chef Tom Weaver at The Court of Two Sisters on Monday August 22 for an interview. If you have any questions for him let me know.

I need to go now it is raining and the thunder is getting bad. You see my office has a metal roof and I don't think this is the place to be during a thunderstorm. Take care.

Trout St. Charles recipe from
La Bonne Cuisine Cookbook.

Trout St. Charles

2/3 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
Dash of cayenne
3 cup light cream
1/2 cup dry white wine
20 ounces trout fillets
1/2 teaspoon pepper
Toasted slivered almonds
Parsley

In a saucepan melt 1/2 cup of the butter. Blend in flour, 1/2 teaspoon of the salt, and cayenne. Gradually add the cream and wine, stirring, until thick and smooth. Keep the mixture warm. Place the trout, skin side down, in a buttered shallow baking pan. Melt the remaining butter. Brush the trout with the melted butter and season with 1/2 teaspoon of the salt and pepper. Place the pan on the top shelf of the broiler. Broil for 5 to 6 minutes. Just before serving, pour the sauce over the trout and garnish with the almonds and parsley. Serves 3-4.

Hope you enjoy.