Title: Trout with Sauce Roquefort
Categories: Entree Fish Cheese Sauce Mushroom
Yield: 4 Servings
1/4 | c | Minced onion |
9 | tb | Sweet butter |
1 | c | Coarse chopped mushrooms |
1/2 | c | Diced cooked ham |
1/4 | c | Dry white wine |
| | Salt |
| | Fresly ground pepper |
2 | | Egg yolks, beaten |
1/4 | c | Fine dry bread crumbs |
4 | | Trout, cleaned (8 oz each) |
| | All-purpose flour |
3 | tb | Vegetable oil |
2 | | Hard-cooked eggs, finely chopped |
1/4 | c | Crumbled Roquefort (1 1/2oz) |
1 | tb | Pernod |
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.