Trout Marguery
| Yield: | 8 Servings |
| Categories: | Fish |
| 3 | lb | Tenderloin of trout |
| Salt to taste | ||
| Watercress of parsley | ||
| 3 | tb | Olive oil |
| Pepper to taste | ||
| MARGUERY SAUCE | ||
| 2 | Eggs yolks | |
| 1/2 | Juice of lemon | |
| 1 | tb | Water |
| 20 | Shrimp,cooked,chopped | |
| 1/2 | c | Mushrooms,sliced |
| 1 | c | Butter,melted |
| 1 | ts | Flour |
| Paprika | ||
| 1/2 | lb | Crabmeat,cooked |
| 1/4 | c | Oyster liquor |
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