Trout Marguery

Course : Cajun
Serves: 8
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1/4 cup oyster liquor
1/2 cup mushrooms -- sliced
1/2 pound crabmeat -- cooked
20 large shrimp -- cooked, chopped
1 teaspoon paprika
1 tablespoon water
1 teaspoon flour
1/2 medium juice of lemon
1 cup butter -- melted
2 large eggs yolks
---marguery sauce---
1 bunch watercress of parsley
1/2 teaspoon pepper to taste
1 teaspoon salt to taste
3 tablespoons olive oil
3 pounds tenderloin of trout

Preparation / Directions:

1. Place fish in buttered baking dish; rub with olive oil and season with salt and pepper. 2. Bake in preheated 375F 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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