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Trout Marguery

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Submitted by muriel2

YIELD

8 servings

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

3 1.4
POUNDS KG TROUT TENDERLOIN *
3 45
TABLESPOONS ML OLIVE OIL
Sauce
2 2
EACH EACH EGG YOLKS *
½ 0.5
EACH EACH LEMON
juice only
1 15
TABLESPOON ML WATER
20 2E+1
EACH EACH SHRIMP
cooked, chopped *
½ 118
CUP ML MUSHROOMS
sliced
1 237
CUP ML BUTTER
melted
1 5
TEASPOON ML ALL-PURPOSE FLOUR
½ 226.8
POUND G CRAB MEAT
cooked
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 277 92% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 258mg 11%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 12g
Vitamin A 14% Vitamin C 4%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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