1 lg. trout filet per serving
1 can seasoned bread crumbs
2 c. chopped crawfish tailmeat
Olive oil
6 oz. crabmeat
Salt, pepper & lemon juice to taste
2 bay leaves
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, finely chopped
2 T. minced parsley
Lemon wedges and parsley
Salt and pepper fish. Set aside. Saute’ 1 bay leaf, finely chopped, in olive with half of the onion, celery, parsley, salt, pepper and lemon juice. Cook until wilted. Add water to bread crumbs to soften, then add crabmeat and finely chopped crawfish tailmeat Add to vegetable mixture and cook 10 minutes. Mound dressing on each filet, roll and secure with toothpicks. Flour the rolled filets well, and put in pan with olive oil. Cook about 25 minutes at 300 degrees, basting often. In a saucepan, combine tomatoes with the other half of the onion, garlic, celery and parsley, 1 bay leaf and salt and pepper to taste. Add water to achieve desired consistency. Cook about 5 minutes, remove bay leaf and pour sauce over fish. Cook an additional 30 minutes, basting often. Serve on a platter garnished with lemon wedges and parsley.