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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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Breaking News: Gulf Coast Red Snapper Management

H.R. 3094 the “Gulf Coast Red Snapper Management Authority Act,” just left the House Natural Resource Committee with bi-partisan support. It is a bill to transfer management of Red Snapper, in the Gulf of Mexico, from the Feds to the appropriate States. It still needs the full approval of the House and Senate, along with the President’s signature to be become law, it wouldn’t hurt to call your Congressman and the President.

“Once it becomes law, the mechanism in the bill for the transfer of management authority is very simple: Once a States agree on their management plan, then the responsibility moves to that States,” the President of CCC (Center for Coastal Conservation) said to news organizations in June. The CCC is just one of many groups who have worked tirelessly to change the way Red Snapper is regulated for the recreational anglers. The Red Snapper season this year was only 9 days, causing these anglers to see red.

The House has really stepped up to the plate when it comes to challenging fisheries issues, the last couple of years. They passed a fix to the Magnuson-Stevens Fishery Act, which had grouped commercial and recreational fishing into one big pot, regulating everyone the same. The President of Congressional Sportsmen’s foundation said “The Feds model is clearly not working, and it’s time for a more balanced approach to the management of fisheries.” Red Snapper Inside

Remember the ole cliché’ “The government that governs best is the one closest to the people?” Well, the same could be said for fish management. The reason the Feds are having problems is because their data collection methods are not able to measure recreational angler’s harvest accurately. All of the Gulf States have been measuring this on their own quite effectively. The states management process will be combined with their already existing data collection procedures, for the red snapper population itself. This will put the states in the perfect position to assume all new management responsibilities from the Feds.

This new method of management should allow recreational anglers to have well over the current 9 day fishing season. They will have access to one of the most thriving Gulf of Mexico red snapper populations, in decades. Texas and Louisiana red snapper anglers deserve much more than the current system by the Feds is providing for them and states are the best way to make that happen. They have proven themselves in this area time and time again, providing the populations sustainability while giving anglers plenty of reasonable fishing opportunities. If this all sounds like something you would like you may want to call you Congressman and the President to pass and sign the bill into law.

Breaking News: Gulf Coast Red Snapper Management……….Click Here