| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs, Vegetables | Main dish, Fish, Cheese, Sauces | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Minced onion |
| 9 | tb | Sweet butter |
| 1 | c | Coarse chopped mushrooms |
| 1/2 | c | Diced cooked ham |
| 1/4 | c | Dry white wine |
| Salt | ||
| Fresly ground pepper | ||
| 2 | Egg yolks, beaten | |
| 1/4 | c | Fine dry bread crumbs |
| 4 | Trout, cleaned (8 oz each) | |
| All-purpose flour | ||
| 3 | tb | Vegetable oil |
| 2 | Hard-cooked eggs, finely chopped | |
| 1/4 | c | Crumbled Roquefort (1 1/2oz) |
| 1 | tb | Pernod |
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 parsely; sprinkle over trout. Keep warm. 4. Pour off drippings from large skillet; wipe skillet clean. Heat remaining 4 tablespoons butter in skillet until it beginsto melt; add cheese and Pernod. Heat over medium-high heat, stirring constantly, until mixture beginsto foam. Pour over trout; serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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