Monthly Archives: July 2016

Speckled Trout with Sauce

Speckled Trout with Sauce

Ingredients List:

Fresh Parsley
2 Lemons
Milk 1/2c
Buttermilk 1/4c
Flour-1c
Salt/Pepper
Vegatable or Peanut Oil
Speckled Trout (6 fillets)
Meuniere Sauce

Ingredients for Sauce

Dark Roux 3 tblspn
Butter 2 tblspn
Celery 1/2 stalk finely chopped
Onion 1/2 finely chopped
Green Bellpepper 1/4c finely chopped
Parsley 1/4c finely chopped
Pepper 1/4 tspn
Lemon Juice 1/2 lemon
Salt/Pepper
Beef Stock 1 1/2
Worchestershire Sauce 1 tspn

Sauce Recipe

Prepare dark roux or purchase it like you would normally do. in a microwave melt the butter. In a saucepan over high heat add butter, celery, onion, green pepper, parsley, pepper and small bundle of tied together fresh herbs of your choosing, such as rosemary. Saute it all together for several minutes, stirring. Then you can add the veal stock and lemon juice and boil for a couple of minutes. Lower heat and simmer for 10 minutes. Add 1 tblspn of the dark roux and simmer another 3 minutes until mixture is thick. Then keep adding the roux on tblsnm at a time until the sauce gently coats the spoon. Season it all to your taste wtih salt and pepper.  Strain the sauce carefully into a bowl.

Frying Method:

In a deep heavy saucepan fill halfway with oil. Heat to 350 degrees. Place the flour on a plate and season it with salt/pepper.

In a separate bowl add the buttermilk and milk. Place in large, shallow bowl mix the milk and buttermilk. Dredge your fish fillets through the flour, then dip in buttermilk, coat both sides the same. Dredge back through the flour a second time and gently shake excess off. Lower the fillets into the heated oil. Fry for 5 minutes until a golden crispy brown.
Dredge two of the trout fillets in the seasoned flour, then dip in the buttermilk mixture, coating both sides evenly. Dredge again in the seasoned flour and gently shake off the excess. Gently lower the two fillets into the oil. Cook for 4 to 5 minutes, until golden brown, nudging occasionally. Retrieve the fillets gently with a skimmer and transfer onto paper towels on a plate to drain.

Serves 6 with the Meuniere Sauce on the side.

Texas Marine celebrates Dennis Hebert’s 30th Anniversary

2 cHere at Texas Marine, we function as a Team. We even call Blog Picourselves the Texas Marine Team. Our employees are part of what makes this company so successful, but even more than that, a great place to work. We value the relationship with our employees and admire their accomplishments. This is one of those rare times we get to celebrate an employee who has been with us almost from the beginning.

Dennis Hebert works in our Service Dept. and has been with Texas Marine for 30 years. The Team gathered together on his 30th anniversary last week to recognize a job well done! Dennis is that guy who is always there 5cwhen you need him and you can always count on him to go above and beyond what is required or asked of him. He is a true team player. Dennis will help anyone who asks for his assistance. Over the years he has helped train new techs. He has also contributed greatly in training parts and service staff members.

One of the funniest stories we like to tell about Dennis happened several years ago. Dennis was on the lot in the hottest part of 4cSummer. He opened one of the large boat engine hatches and got inside of the engine compartment to check it out. The engine cover somehow fell and he was trapped inside. Nobody was around and he was struggling to get out. After a long while, he came walking inside red-faced, hot, sweating and looking exhausted. He told us the story. At the time it wasn’t funny but later we all talked about it with him and got a good laugh.

Texas Marine recognized Dennis Hebert’s accomplishments with a “Big Green Egg” BBQ Grill and a check in celebration of his time with us. We all wanted him to know how very m6cuch this good man is appreciated and respected. So, congratulations Dennis Hebert on 30 years of outstanding service and a job well done!

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