Trout Napolean from The Sugar Mill Restaurant

SugarMill Restaurant

1300 Mill Road

Gulfport, Ms.



Trout Napolean


2- 4 ounce speckled trout fillet dredged in yellow corn flour and sautéed

4 slices of green tomato egg wash and corn flour sauteé


Put one layer (2 slices) green tomato

Next a layer of sautéed Speckled trout 


top with jumbo lump crabmeat finish with Hollandaise Sauce


Shrimp Romelle


2 oz. butter

1 tbl. green onion

1 tsp. parsley

1/2 tsp. minced garlic

3 oz. Sliced chourico sausage

7 large shrimp

2 oz. sliced mushroom

1 tbl. dried red bell pepper

4 oz. artichoke hearts

2 oz. butter

all above ingredients sautéed together

served over 8 oz. fettuccine topped with Parmesan cheese