Trout With Sauce Roquefort

Knowing that he has been drafted, fitted for ministry, entrusted with a message, and sent out in the name of the Lord, the minister ought to demonstrate the proper authority in his every action. It is not a proud or arrogant authority, nor a tyranny, nor a selfish domination; all of these would be a singular affront to the One whose commission forms the basis of his ministry. Rather, it is an authority that is displayed in adoration of the Lord, humility before the Lord, boldness for the Lord, and absolute loyalty to the Lord and His truth

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Dairy, Seafood, Eggs, Vegetables		Cheese, Fish, Main dish, Sauces	4	Servings

INGREDIENTS

1/4	c	Minced onion
9	T	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	T	Vegetable oil
2		Hard-cooked eggs
		finely chopped
1/4	c	Crumbled Roquefort, 1 1/2oz
1	T	Pernod

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 939 Calories From Fat: 361 Total Fat: 40.8g Cholesterol: 407.5mg Sodium: 544.3mg Potassium: 1177.1mg Carbohydrates: 83.2g Fiber: 4.3g Sugar: 2.7g Protein: 57.1g