| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats |
|
Fish |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Tenderloin of trout |
|
|
Salt to taste |
|
|
Watercress of parsley |
| 3 |
tb |
Olive oil |
|
|
Pepper to taste |
| 2 |
|
Eggs yolks |
| 1/2 |
|
Juice of lemon |
| 1 |
tb |
Water |
| 20 |
|
Shrimp,cooked,chopped |
| 1/2 |
c |
Mushrooms,sliced |
| 1 |
c |
Butter,melted |
| 1 |
ts |
Flour |
|
|
Paprika |
| 1/2 |
lb |
Crabmeat,cooked |
| 1/4 |
c |
Oyster liquor |
INSTRUCTIONS
MARGUERY SAUCE
1. Place fish in buttered baking dish; rub with olive oil and season with
salt and pepper.
2. Bake in preheated 375'F. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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