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1. 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|
|Calories from Fat: 320 (87%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 367
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