New Orleans Chefs
Tory McPhail
Commander's Palace
Speckled Trout

“Oyster & Absinthe”
32 large gulf oysters
1 pt cream – reduced by ½
2 oz bacon, diced
½ oz caviar
4 sprigs tarragon
2 shallots, brunoise
1 artichoke, roasted, cleaned and diced
1 oz whole butter
4 oz absinthe, Herbsaint, or Pernod
Salt and white pepper to taste

Method:
Place a medium, wide mouth sauce pot on the stove over medium high heat for 3 minutes. Add butter, bacon, shallots and sweat for an additional 3 minutes or until the shallots are translucent and bacon is rendered. Add artichokes, stir and cook for 1 minute. Remove pan from heat, deglaze with absinthe, return to stove and flambé. When flame dies, pour in the cream, bring to a simmer, and reduce until thick and saucy. Add the oysters, swirl, and poach for 2 minutes until the lips are just starting to curl up.

Finish the dish by adding chopped tarragon, salt and pepper and taste for proper seasoning. Divide the oysters evenly in 4 appetizer bowls. Crown each oyster with a bit of caviar.

Butter Basted Speckled Trout:
4, 6-8 oz speckled trout fillets
4 oz. unsalted butter
Salt and white pepper to taste

2 ears of corn
1 mirliton, seed removed and cut into batons
1 carrot, peeled and cut into batons
1 parsnip, peeled and cut into batons
4 oz oyster mushrooms cut into bite size pieces
1 tomato, cut into batons
1/2 red onion, cut into batons
1 gal seasoned crab boil
2 oz infused basil oil
2 oz petit herb salad

Method:

Bring your pre prepared crab boil to a simmer. It should be spicy and salty like the sea. Also place a large, heavy bottom sauté pan on stove over medium heat. Season trout fillets on all sides with salt and white pepper. Add the vegetables to the simmering crab boil and cook for 8-10 minutes.

Place 2 oz of butter into the sauté pan and swirl to melt. Add the trout to the pan, placing the bone side of the fish down first. Cook the trout on each side for 3 minutes or until soft to the touch and just cooked through.

Meanwhile, remove the cooked vegetables from the boil, drain and divide onto 4 hot entrée plates. When the fish is cooked, divide evenly onto the plates, garnish with fresh herbs and drizzle with basil oil.

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