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Suggest a better description1. Saute onion in 2 tablespoons of the butter in medium skillet over medium-high heat until golden, 6 to 8 minutes. Add mushrooms and ham; saute until moisture from mushrooms have evaporated, 6 to 8 minutes. Add wine; simmer until evaporated, about 5 minutes. Add 1/4 teaspoon each salt and pepper. Remove from heat; cool slightly. Stir in egg yolks, then bread crumbs. Reserve. 2. 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. 3. Spread reserved mushroom mixture on warm platter. Arrange trout on top. Mix hard-cooked eggs and parsely; sprinkle over trout. Keep warm. 4. 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 beginsto foam. Pour over trout; serve immediately.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 367 | ||
Calories from Fat: 320 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 74.1mg | 23 % | |
Sodium 301.4mg | 10 % | |
Potassium 43.2mg | 1 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.8g | ||
Protein 2.2g | 3 % | |
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. |
Calories per serving: 367
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