Trout with Sauce Roquefort

Directions

1. 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.

1. 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.

1. Spread reserved mushroom mixture on warm platter.

Arrange trout on top.

Mix hard-cooked eggs and parsely; sprinkle over trout.

Keep warm.

1. 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.