| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Trout fillets |
| 4 |
tb |
Olive oil |
| 2 |
|
Egg yolks |
| 2 |
|
Sticks butter |
| 1 |
tb |
Lemon juice |
| 1 |
c |
Cooked shrimp, chopped |
| 1/2 |
c |
Crabmeat |
| 1/2 |
c |
Sliced mushrooms |
| 2 |
tb |
Dry white wine |
| 2 |
dr |
Tabasco |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Dry the fillets and season with salt and pepper. Place
in a baking dish, add the oil, and bake in a preheated 375-
degree oven for about 20 minutes.
While the fish is baking, add the sauce. Put the 2 egg
yolks in the top of a double boiler over hot, but not
boiling, water and beat until slightly thickened. Melt the
butter, and slowly add it to the egg yolks, stirring
constantly until the mixture thickens. Add the lemon juice,
shrimp, crabmeat, mushrooms, wine, and Tabasco. Mix well and
season to taste with salt and pepper. Stir and cook for 10
minutes longer.
Place the baked fillets on an oven proof platter. Spoon
the sauce over the fish, and run it under the broiler; brown
slightly. This will serve four.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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