Trout Marguery
Yield
8 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
trout tenderloin
|
* |
| 3 | tablespoons |
olive oil
|
|
| Sauce | |||
| 2 | each |
egg yolks
|
*
|
| ½ | each |
lemon
juice only |
|
| 1 | tablespoon |
water
|
|
| 20 | each |
shrimp
cooked, chopped |
*
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | cup |
butter
melted |
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | pound |
crab meat
cooked |
|
| ¼ | cup |
oyster liqueur
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
trout tenderloin
|
* |
| 45 | ml |
olive oil
|
|
| Sauce | |||
| 2 | each |
egg yolks
|
*
|
| 0.5 | each |
lemon
juice only |
|
| 15 | ml |
water
|
|
| 2E+1 | each |
shrimp
cooked, chopped |
*
|
| 118 | ml |
mushrooms
sliced |
|
| 237 | ml |
butter
melted |
|
| 5 | ml |
all-purpose flour
|
|
| 226.8 | g |
crab meat
cooked |
|
| 59 | ml |
oyster liqueur
|
* |
Directions
Place fish in buttered baking dish ; rub with olive oil and season.
Bake in preheated 375℉ (190℃). oven 30 minutes.
While trout bakes, prepare sauce.
Place baked fish on heated platted; pour sauce over fish.
For the sauce combine all the ingredients and heat.
