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10-6-13
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http://www.saltycajun.com/forum/showthread.php?t=48437)
| BassYakR |
10-06-2013 04:37 PM |
10-6-13
1 Attachment(s)
I hopped in with ChrisD today and we found a good redfish bite. Never found a solid trout bite wind kept us limited tho. Fish caught on topwater/plastics... Two man limit of reds... Caught atleast 20....and 3 trout.
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| BIG-C |
10-06-2013 04:42 PM |
Nice catch,they look just right to be pan fried in butter and topped with crawfish cream sauce.
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| BassYakR |
10-06-2013 05:00 PM |
That sounds good... No idea how to make that sauce tho.
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| BayBolt23 |
10-06-2013 05:04 PM |
Nice catch
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| BIG-C |
10-06-2013 05:13 PM |
Quote:
Originally Posted by BassYakR
(Post 633911)
That sounds good... No idea how to make that sauce tho.
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Melt 3tblsps of butter on low heat,once melted sprinkle in 3 tsps of flour,it will lump up then,add 2 pints of heavy whipping cream and 3 more tblsps of butter and simmer,add 1-lb of Louisiana crawfish and one bundle of onion tops,season to taste as crawfish simmers,sauce will start to thicken as it simmers down,when crawfish is cooked top fish with it. |
Nice job Nate we made a sauce like that minus the crawfish over some blackend speck and it was yummmmy
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| BassYakR |
10-06-2013 05:22 PM |
Imma have to try this!
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| Clampy |
10-06-2013 06:21 PM |
Good job
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| MarshRat89 |
10-06-2013 06:25 PM |
Quote:
Originally Posted by Clampy
(Post 633943)
Good job
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Nice!!
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| vittok |
10-06-2013 07:49 PM |
Quote:
Originally Posted by BIG-C
(Post 633913)
Melt 3tblsps of butter on low heat,once melted sprinkle in 3 tsps of flour,it will lump up then,add 2 pints of heavy whipping cream and 3 more tblsps of butter and simmer,add 1-lb of Louisiana crawfish and one bundle of onion tops,season to taste as crawfish simmers,sauce will start to thicken as it simmers down,when crawfish is cooked top fish with it.
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Nice recipe!!! I will try it sometime this week. |
| vittok |
10-06-2013 07:50 PM |
Nice catch also!!!
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| mr crab |
10-06-2013 08:08 PM |
nice pile of reds. looks like they are easy pickings for everybody lately
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| dmtfish |
10-06-2013 09:00 PM |
Quote:
Originally Posted by BIG-C
(Post 633913)
Melt 3tblsps of butter on low heat,once melted sprinkle in 3 tsps of flour,it will lump up then,add 2 pints of heavy whipping cream and 3 more tblsps of butter and simmer,add 1-lb of Louisiana crawfish and one bundle of onion tops,season to taste as crawfish simmers,sauce will start to thicken as it simmers down,when crawfish is cooked top fish with it.
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Hell yeah that sounds good! I do a similar sauce with lump crabmeat, minus the flour... I put a lil basil or terragon in mine as well. Goes well with any fish, but especially good on stuffed flounder!
Nice box of fish Nate. |
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