Trout Marguery

Recipe Ingredients

3 lbs	1362g / 48oz	Tenderloin of trout
3 tablespoons	45ml	Olive oil
		Salt to taste
		Pepper to taste
		Watercress of parsley
		Marguery Sauce
2		Eggs yolks
1 cup	198g / 7oz	Butter - melted
1/2		Juice of lemon
1 teaspoon	5ml	Flour
1 tablespoon	15ml	Water
		Paprika
20		Shrimp - cooked, chopped
1/2 lb	227g / 8oz	Crabmeat - cooked
1/2 cup	118ml	Mushrooms - sliced
1/4 cup	59ml	Oyster liquor

Recipe Instructions

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:
Garry Howard

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