<-----googlescript--->

Trout Marguery



  • Prep Time: N/A
  • Cooking Time: N/A

Trout Marguery

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

MARGUERY SAUCE
2 Eggs yolks
1/2 Juice of lemon
1 tb Water
20 Shrimp,cooked,chopped
1/2 c Mushrooms,sliced
1 c Butter,melted
1 ts Flour
Paprika
1/2 lb Crabmeat,cooked
1/4 c Oyster liquor

1. Place fish in buttered baking dish; rub with olive oil and season with
salt and pepper.
2. Bake in preheated 375'F. oven 30 minutes.
3. While trout bakes, prepare sauce.
4. Place baked fish on heated platted; pour sauce over fish and garnish
with watercress.
*** MARGUERY SAUCE ***
1. Over hot (not boiling) water in double boiler, beat egg yolks with whisk
until fluffy.
2. Very slowly pour melted butter into yolks, whisking until thick.
3. Add lemon juice, flour, water, paprika, shrimp, crabmeat, mushrooms and
oyster liquor; heat. Season to taste.


Ingredients:

3 lb Tenderloin of trout
Salt to taste
Watercress of parsley
3 tb Olive oil
Pepper to taste

Serves:

8 Servings

Flag as inappropriate