Trout with Sauce Roquefort
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
minced |
|
| 9 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
mushrooms
coarse, |
*
|
| ½ | cup |
ham
cooked, diced |
*
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | x, |
salt
to taste |
*
|
| 1 | x, |
black pepper
freshly ground, to taste |
*
|
| 2 | each |
egg yolks
beaten |
*
|
| ¼ | cup |
bread crumbs
fine, dry |
|
| 4 | each |
trout
cleaned |
*
|
| 1 | x, |
all-purpose flour
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | large |
eggs
hard cooked, |
|
| ¼ | cup |
roquefort cheese
crumbled |
*
|
| 1 | tablespoon |
pernod
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
minced |
|
| 135 | ml |
butter, unsalted
|
|
| 237 | ml |
mushrooms
coarse, |
*
|
| 118 | ml |
ham
cooked, diced |
*
|
| 59 | ml |
white wine
dry |
*
|
| 1 | x, |
salt
to taste |
*
|
| 1 | x, |
black pepper
freshly ground, to taste |
*
|
| 2 | each |
egg yolks
beaten |
*
|
| 59 | ml |
bread crumbs
fine, dry |
|
| 4 | each |
trout
cleaned |
*
|
| 1 | x, |
all-purpose flour
|
*
|
| 45 | ml |
vegetable oil
|
|
| 2 | large |
eggs
hard cooked, |
|
| 59 | ml |
roquefort cheese
crumbled |
*
|
| 15 | ml |
pernod
|
* |
Directions
- Sauté onion in 2 tablespoons of the butter in medium skillet over medium-high heat until golden, 6 to 8 minutes.
Add mushrooms and ham; sauté until moisture from mushrooms have evaporated, 6 to 8 minutes.
Add wine; simmer until evaporated, about 5 minutes.
Add ¼ teaspoon each salt and pepper.
Remove from heat; cool slightly.
Stir in egg yolks, then bread crumbs.
Reserve.
- 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.
- Spread reserved mushroom mixture on warm platter.
Arrange trout on top.
Mix hard-cooked eggs and parsely; sprinkle over trout.
Keep warm.
- 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 begins to foam.
Pour over trout; serve immediately.
