Trout Marguéry

Name: Trout Marguéry
Ingredients: 8 (1/4-pound) freshwater trout fillets; 3 tablespoons olive oil; 2 egg yolks, lightly beaten; 1 tablespoon all-purpose flour; 1/4 cup butter, melted; 1/4 cup water; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon paprika; 20 medium shrimp, cooked, peeled, deveined, and chopped; 1/2 cup lump crab meat, drained and flaked; 1/2 cup sliced fresh mushrooms

13 ingredients

2 steps

Ingredients

8 (1/4-pound) freshwater trout fillets
3 tablespoons olive oil
2 egg yolks, lightly beaten
1 tablespoon all-purpose flour
1/4 cup butter, melted
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
20 medium shrimp, cooked, peeled, deveined, and chopped
1/2 cup lump crab meat, drained and flaked
1/2 cup sliced fresh mushrooms

Directions

1

Rinse fish thoroughly in cold water; pat dry. Place fish, skin side down, on a 15- x 10- x 1- inch jellyroll pan; sprinkle fish with olive oil. Bake at 375° for 30 minutes or until fish flakes easily when tested with a fork. Remove fish to a warm serving platter; keep warm.
2

Combine egg yolks and flour in a medium saucepan; mix well. Gradually add butter, stirring until smooth. Add remaining ingredients; mix well. Cook over medium heat 3 minutes, stirring occasionally. Pour sauce over prepared fish, and serve immediately.