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Trout Marguery

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H, C, D
MineralsCopper, Natrium, Fluorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Tenderloin of trout

  2. 3 tablespoons 45ml Olive oil

  3. Salt to taste

  4. Pepper to taste

  5. Watercress of parsley

  6. Marguery Sauce

  7. 2 Eggs yolks

  8. 1 cup 198g / 7oz Butter - melted

  9. 1/2 Juice of lemon

  10. 1 teaspoon 5ml Flour

  11. 1 tablespoon 15ml Water

  12. Paprika

  13. 20 Shrimp - cooked, chopped

  14. 1/2 lb 227g / 8oz Crabmeat - cooked

  15. 1/2 cup 118ml Mushrooms - sliced

  16. 1/4 cup 59ml Oyster liquor

Instructions Jump to Ingredients ↑

  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.

  5. ** MARGUERY SAUCE ** 1. Over hot (not boiling) water in double boiler, beat egg yolks with whisk until fluffy.

  6. Very slowly pour melted butter into yolks, whisking until thick.

  7. Add lemon juice, flour, water, paprika, shrimp, crabmeat, mushrooms and oyster liquor; heat. Season to taste.

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