Trout Marguery

* Exported from MasterCook *

TROUT MARGUERY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Tenderloin of trout
1 x Salt to taste
1 x Watercress of parsley
3 tb Olive oil
1 x Pepper to taste
-----MARGUERY SAUCE-----
2 ea Eggs yolks
1/2 ea Juice of lemon
1 tb Water
20 ea Shrimp,cooked,chopped
1/2 c Mushrooms,sliced
1 c Butter,melted
1 t Flour
1 x 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.



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