Trout Almondine | New Orleans Local With Chef Robert Bruce

[@Lesevesel]

I never would have thought of putting lumps of crab meat. You, Chef, are superstar.

[@Jacksirrom]

i have a few sticks of imitation crab in the fridge hmmmm 🤔

[@michaelgarcia2973]

Is your supplier US Foods or Sysco ?

[@Ka-kai]

Have mercy!

[@TrutherThinkTank]

Yum!

[@leester9487]

Yikeees.

[@glw5166]

I think the problem is that the pan was too hot to start with and the butter burned too fast. He even said that the pan was too hot at the beginning of the video.

[@juliachu3775]

Hmmm...not sure I would go to that restaurant

[@Patrick_B687-3]

Why?

[@juliachu3775]

@@Patrick_B687-3 I guess it's personal preference, I don't particularly like burned butter, greasy food or greasy pan...

[@dblofresh]

@@juliachu3775 it’s not burnt butter it’s brown butter sauce Beurre noisette classic French sauce for poisson-a-la-meuniere I suggest you order steamed broccoli 😂

[@Lesevesel]

@@dblofresh Exactly. Chef said it will turn into a roux, which is the base of the sauce that he is making in the same pan.

[@DavidRice111]

Burned the butter and THEN went to 'check his notes'.

[@TrutherThinkTank]

It’s supposed to be browned butter.

[@tokoloshe42]

If Mitch Hedberg was a chef

[@JasonCarney.]

Not a very refined Trout Almondine.

[@louisleeREA]

Burnt

[@bobmorris7879]

Beaufort N.C. - pronounced BOH-fert Beaufort S.C. - pronounced BEW-fert

[@glw5166]

I didn't know that. We really do learn something new everyday. Thanks.

[@barbaraowens2299]

A little bit of olive oil would have kept the butter from burning.

[@peterbertolozzi3452]

not impressive

[@Bienville25]

This video should be retitled "Overcooked Trout in a Burnt Black Butter Sauce with Undercooked Crabmeat." I really hope no one follows this recipe. Looks like fish smothered in raw sewage and BP oil spill.