Speckled Trout Courtbouillon

[Hydro]

Originally Posted by Montauk17

How bout a recipe,do you use roux or not?.....looks on point

No roux for this one...

Cook your onions, garlic and peppers down in olive oil and butter till nice and tender (large quantity, this is your base)

Add can or two of Rotel and cook down for a while (till thick again)

Add tomato paste, slowly building your sauce up

Add fish or shrimp stock to increase liquid, cook down (I use stock in all my recipies to build with)

Season well, actually "over season" since you want your fillets to pull the sauce flavors in...

I like to add allot of acids, so squeeze several lemons and limes and cook down

I dont use flour to thicken the sauce, I use time

Once you get it where you want it, throw another stick of butter in and cook down

Gently add your fillets, dont overcook your fish, and serve over rice


I cook all of my dishes in this fashion, build up and cook down (camp cook)... This route takes allot of time, but the process is worth it... I also never measure, which irritates some people...

Fix yourself a beverage and enjoy !

Hydro