Trout With Sauce Roquefort Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Minced onion,
9 tbsp: Sweet butter,
1 cup: Coarse chopped mushrooms,
1/2 cup: Diced cooked ham,
1/4 cup: Dry white wine,
Salt,
Fresly ground pepper,
2: Egg yolks, beaten
1/4 cup: Fine dry bread crumbs,
4: Trout, cleaned, 8 oz each
All-purpose flour,
3 tbsp: Vegetable oil,
2: Hard-cooked eggs, finely chopped
1/4 cup: Crumbled Roquefort, 1 1/2oz
1 tbsp: Pernod,
Directions:
1. Saute onion in 2 tablespoons of the butter in medium skillet over
medium-high heat until golden, 6 to 8 minutes. Add mushrooms and ham;
saute 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 parsely; sprinkle over trout.
Keep warm. 4. Pour off drippings from large skillet; wipe skillet
clean. Heat remaining 4 tablespoons butter in skillet until it
beginsto melt; add cheese and Pernod. Heat over medium-high heat,
stirring constantly, until mixture beginsto foam. Pour over trout;
serve immediately.
Source from luhu.jp
medium-high heat until golden, 6 to 8 minutes. Add mushrooms and ham;
saute 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 parsely; sprinkle over trout.
Keep warm. 4. Pour off drippings from large skillet; wipe skillet
clean. Heat remaining 4 tablespoons butter in skillet until it
beginsto melt; add cheese and Pernod. Heat over medium-high heat,
stirring constantly, until mixture beginsto foam. Pour over trout;
serve immediately.
Source from luhu.jp