Trout Marguery 2 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Tenderloin of trout,
Salt to taste,
Watercress of parsley,
3 tbsp: Olive oil,
Pepper to taste,
MARGUERY SAUCE
2: Eggs yolks,
1/2: Juice of lemon,
1 tbsp: Water,
20: Shrimp, cooked,chopped
1/2 cup: Mushrooms, sliced
1 cup: Butter, melted
1 tsp: Flour,
Paprika,
1/2 lbs: Crabmeat, cooked
1/4 cup: Oyster liquor,
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Fish