Trout Flambe au Chablis
  • 8 trout 10 ounces each
  • 4 ounces butter
  • 4 cloves garlic, minced
  • Perrin's sauce
  • Tobasco sauce
  • 2 tablespoon Dijon mustard
  • 4 ounces Chablit wine
  • 2 tablespoons heavy cream
  • 6 ounces tomato puree
  • 4 ounces Cognac
  • salt and pepper to taste
  1. Clean, wash and dry trout.
  2. Fillet them. Place butter in a heated pan and melt.
  3. Add Dijon mustard and blend well. Add garlic, a few drops of Perrin's sauce and Tobasco sauce to taste and blend well.
  4. Pour in the Chablis and let evaporate.
  5. Add heavy cream pre-mixed with tomato puree. When this is blended with sauce, add the fillets of trout.
  6. Add salt and pepper.
  7. Cook for about 10 minutes.
  8. Pour in the Cognac, and flame. When the flame is out, place the fillets of trout in a serving dish. Pour remaining sauce on them and serve. Yields 8 servings.
  9. Bon Appetit!
If you are entertaining friends and/ or relatives and want to treat them to a special dinner, than you might want to make this long as your guests are not allergic to seafood. This delightful recipe can be found in "Cooking with Flair" by Pietro Corsi