Trout with Cream/Shellfish Sauce

• 0.5 lb. fresh trout fillets
• 0.5 tsp. roasted salt and pepper
• 0.5 tsp. paprika
• 1 oz. butter per fish fillet
• 1 Tbsp. fresh lemon juice

• 0.25 lb. salad shrimp or crawfish tails, cooked and peeled
• 2 Tbsp. butter
• 2 Tbsp. cup heavy cream
• 2 cloves garlic, minced
• 2–3 green onions, chopped
• 0.25 cup parsley, minced

Spread the salt, pepper, and paprika on a piece of wax paper and lay the fish in it, flesh-side down.

Melt the butter in a skillet and, when it is foaming, place the fish in the skillet, skin-side down first, and cook it, turning just once, for 2–3 minutes per side. The fish should be nicely browned and the skin just beginning to crisp.

Add the lemon juice and let the fish sit there for a few seconds to absorb it. Remove the fish to warmed plates and keep them warm while you finish the sauce.

Add more butter, if necessary, and sauté the scallions and garlic for a few seconds before adding the shrimp or crawfish tails. Continue cooking until the shellfish is heated through, then add the cream.

Cook, stirring, until the sauce starts to thicken, then throw in the parsley, spoon the sauce over the fish, and serve.

A little white wine and a simple green salad anyone?