| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Eggs |
|
Trout, Smoked, Sauce, Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fillets smoked trout |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Vegetable oil |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Minced shallots |
| 2 |
tb |
Minced onion |
| 1 |
lg |
Hard boiled egg; chopped |
| 1 |
lg |
Egg yolk |
|
|
Salt and pepper; to taste |
| 3 |
tb |
Red or white wine vinegar |
| 4 |
tb |
Freshly grated horseradish |
| 1 |
tb |
Chopped fresh tarragon |
| 2 |
tb |
Chopped fresh parsley |
| 4 |
|
Lemon wedges for garnish |
INSTRUCTIONS
In a bowl combine the oils. In another bowl combine the mustard,
shallots, onions, yolk of egg, chopped egg, salt and pepper to taste and
vinegar. Blend briskly with a wire whisk. Slowly dribble the combined
oils into the bowl to create an emulsion. Add the horseradish, tarragon,
parsley. Blend well with a whisk.
Serve the sauce around the trout, garnish each serving with a lemon
wedge.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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