Preparation:
In a bowl combine the oils.
In another bowl combine the mustard, shallots, onions, yolk of egg, chopped egg, salt and pepper to taste and vinegar. Blend briskly with a wire whisk.
Slowly dribble the combined oils into the bowl to create an emulsion.
Add the horseradish, tarragon, parsley. Blend well with a whisk.
Serve the sauce around the trout, garnish each serving with a lemon wedge. |