Broiled Trout St. Charles Recipe

Here is a relatively easy recipe for cooking trout, New Orleans-style.

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.

Source: La Bonne Cuisine Cookbook