Real Vermont Cooking

Ingredients 12- 7 ounce filet of speckled trout 2 # lump crabmeat 36- 21/25 shrimp peeled and deveined 1 pt whipping cream salt, white pepper, cayenne, granulated garlic to taste 1 cup flour 6 tbsp oil 4 tbsp butter Make the Hollandaise sauce, set aside. In a sauce pan, bring to a boil the heavy cream and reduce to a simmer. Let cook until it thickens and coats the back of a spoon. Add the lump crabmeat and return to a simmer. Season with cayenne and garlic. Set aside. Season the flour and the fish with salt and white pepper. Heat the oil in a skillet, dust the filets lightly with flour and saute in the oil. While the fish sautes, saute the shrimp in the butter. When the fish and shrimp are cooked, top the fish with the crab and cream mixture, garnish with 3 shrimp, and top with hollandaise.

Ingredients 1# cooked Tortellini 1# crawfish tails 1 pt. whipping cream 1 tsp. butter 1/4 c. diced onion 1/4 c diced red or green bell pepper 2 tbsp chopped garlic 2 tsp chopped parsley 2 tsp chopped green onion tops Salt and cayenne to taste Melt the butter in a skillet, add onions and bell pepper and sauté until the onions clear. Add whipping cream and simmer until the cream coats the back of a spoon. Add crawfish tails and reheat to simmer, add Tortellini, parsley, green onions, salt and pepper to taste. If too thick, add a little more cream, too thin, a tsp of corn starch in cold water can be added while simmering.