Trout Marguery

Course : Fish
Serves: 8
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Ingredients:

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

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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