Trout Tchoupitoulas

Speckled Trout Tchoupitoulas

Straight from a restaurateur and true Cajun from Lake Charles named Nate, this dish is a bona fide example of the tastes of Southern Louisiana.


Speckled Trout Tchoupitoulas

  • Servings: 2
  • Difficulty: difficult
  • Print


  • 1 cup butter
  • Béarnaise sauce with tarragon reduction
  • 2 filets of speckled, stream caught trout
  • flour to coat trout filets
  • 1/2 cup cooked and diced potatoes
  • 1/2 cup diced andouille sausage
  • 1/2 cup sliced mushrooms
  • 1/4 cup diced green onions
  • 3 cloves of garlic medium dice
  • 1 cup corned beef hash

    Note: Prepare tchoupitoulas butter and béarnaise sauce with tarragon reduction


  1. Preheat oven to 350 degrees.

  2. In 10-inch skillet, melt tchoupitoulas butter over medium heat.

  3. Dredge fish filets in flour and saute until browned on both sides.

  4. Add potatoes, sausage, mushrooms and onions.

  5. Toss well to coat with butter and heat through.

  6. Place in preheated oven on middle rack and bake for about 15 minutes or so.

  7. To serve, set each filet over a bed of hash.

  8. Top with béarnaise sauce with tarragon reduction.

Makes 2 servings.

Tchoupitoulas butter:

  • 1 cup (2 sticks) butter/margarine blend
  • 1 1/2 tablespoons Cajun seasoning
  • 1/4 teaspoon cayenne pepper
  • (Note: if you would like a little redder add a teaspoon of paprika)

  • Combine ingredients and mix well.
  • Béarnaise sauce with tarragon reduction:

  • 1/4 cup egg yolk (about 3 large yolks)
  • 1/2 cup hot clarified butter, cooled to room temperature
  • 2 dashes hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup white wine
  • 1 tablespoon dried tarragon leaves (you can add fresh for depth of flavor but be careful as the flavor will change and you are adding moisture to your sauce)

    Make béarnaise sauce: In heavy saucepan, gently beat egg yolks. Add clarified butter and cook over very low heat, stirring constantly, until mixture coats metal spoon with thin film, or reaches 160 degrees Fahrenheit on thermometer.

    Real Chefs method – Whisk until your forearms bleed.

    Wimpy Method -Transfer to food processor and process. Add hot pepper sauce and Worcestershire sauce. Mix until sauce is smooth and creamy.

    Note: The faster an emulsion is made the faster it breaks.

    Make tarragon reduction by combining wine and tarragon leaves in small saucepan. Reduce over medium heat until wine has evaporated, stirring occasionally, 3 to 4 minutes.

    Add tarragon reduction to bernaisse sauce to taste. Mix well and serve immediately.

    Note: To clarify butter, melt butter over low heat in heavy saucepan without stirring. When the butter is completely melted, you will see a clear oily layer atop a milky layer.

    Slowly pour the clear liquid into a dish, leaving the milky layer in the
    Saucepan. Discard the milky liquid. The clear liquid is the clarified butter.


Steve D.

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