Trout Marguery
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INGREDIENTS
- 20 Shrimp,cooked,chopped
- 1 ts Flour
- 1 tb Water
- 2 Eggs yolks
- 1/2 lb Crabmeat,cooked
- 1 c Butter,melted
- Watercress of parsley
- 1/4 c Oyster liquor
- MARGUERY SAUCE
- 1/2 c Mushrooms,sliced
- Paprika
- 3 lb Tenderloin of trout
- 3 tb olive oil
- 1/2 Juice of lemon
- Salt to taste
- Black Pepper ; to taste
INSTRUCTIONS
1. Place fish in buttered baking dish; rub with olive oil and season with salt and pepper. 2. Bake in preheated 375F. oven 30 minutes. 3. While trout bakes, prepare sauce. 4. Place baked fish on heated platted; pour sauce over fish and garnish with watercress. *** MARGUERY SAUCE *** 1. Over hot (not boiling) water in double boiler, beat egg yolks with whisk until fluffy. 2. Very slowly pour melted butter into yolks, whisking until thick. 3. Add lemon juice, flour, water, paprika, shrimp, crabmeat, mushrooms and oyster liquor; heat. Season to taste.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (205g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 26 | ||
| Calories from Fat: 22 (85%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.4g | 3 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 1.4g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 52.4mg | 16 % | |
| Sodium 21.5mg | 1 % | |
| Potassium 5.6mg | 0 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.4g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 26
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