Trout With Sauce Roquefort

Recipe Ingredients

1/4 cup	15g / 0.5oz	Minced onion
9 tablespoons	135ml	Sweet butter
1 cup	146g / 5.1oz	Coarse chopped mushrooms
1/2 cup	73g / 2.6oz	Diced cooked ham
1/4 cup	59ml	Dry white wine
		Salt
		Freshly ground pepper
2		Egg yolks - beaten
1/4 cup	36g / 1.3oz	Fine dry bread crumbs
4		Trout - cleaned (8 oz each)
		All-purpose flour
3 tablespoons	45ml	Vegetable oil
2		Hard-cooked eggs - finely chopped
1/4 cup	59ml	Crumbled Roquefort - (1 1/2oz)
1 tablespoon	15ml	Pernod

Recipe Instructions

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 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.

Source:
THE TOTALLY GARLIC COOKBOOK, by Siegel and Gillingham

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