New Orleans Trout in Sea Food Sauce
3 lbs trout, cut into fillets
3 tbsp butter
3 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely minced or crushed
1/2 lb mushrooms, sliced
1 tsp powdered tyhme and rosemary (optional but better if used)
1 tsp chopped parsley
1 1/2 cps sherry wine
12 shucked oysters
1/2 lb fresh shrimp, shelled and veined
salt and peppe
1 - Place trout fillets into a greased shallow casserole.
2 - Make sauce in saucepan: melt butter, add oil, onion, garlic and mushrooms and cook until soft but not brown.
3 - Stir in powdered herbs and parsley, then slow3ly mix in wine, oysters and shrimp.
4 - Season to taste with salt and pepper.
5 - Blend well.
6 - Cook over low heat for a few minutes.
7 - Now pour over trout and bake in 375 degree F. oven until done.