Trout With Sauce Roquefort

Course : Fish
Serves: 4
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1/4 cup minced onion
9 tablespoons sweet butter
1 cup coarse chopped mushrooms
1/2 cup diced cooked ham
1/4 cup dry white wine
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large egg yolks -- beaten
1/4 cup fine dry bread crumbs
4 fillets trout -- cleaned (8 oz each)
1/4 Cup all-purpose flour
3 tablespoons vegetable oil
2 large hard-cooked eggs -- finely chopped
1/4 cup crumbled Roquefort -- (1 1/2oz)
1 tablespoon Pernod

Preparation / Directions:

1. Sauté onion in 2 tablespoons of the butter in medium skillet over medium-high heat until golden, 6 to 8 minutes. Add mushrooms and ham; sauté until moisture from mushrooms have evaporated, 6 to 8 minutes. Add wine; simmer until evaporated, about 5 minutes. Add 1/4 teaspoon each salt and pepper. Remove from heat; cool slightly. Stir in egg yolks, then bread crumbs. Reserve. 2. Rinse trout with cold water; pat VERY dry. Sprinkle insides with salt and pepper. Dust trout with flour; shake off excess. Heat 3 tablespoons of the butter and the oil in large skillet over medium-high heat; when foam subsides, add trout. Cook until well browned on one side, 3 to 5 minutes. Turn fish gently with 2 spatulas, being careful not to break. Brown the second side. 3. Spread reserved mushroom mixture on warm platter. Arrange trout on top. Mix hard-cooked eggs and parsley; sprinkle over trout. Keep warm. 4. Pour off drippings from large skillet; wipe skillet clean. Heat remaining 4 tablespoons butter in skillet until it begins to melt; add cheese and Pernod. Heat over medium-high heat, stirring constantly, until mixture begins to foam. Pour over trout; serve immediately.

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