| 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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