Trout Marguéry
Ingredients
- 8 (1/4-pound) freshwater trout fillets ⓘ
- 3 tablespoons olive oil ⓘ
- 2 egg yolks, lightly beaten ⓘ
- 1 tablespoon all-purpose flour
- 1/4 cup butter, melted ⓘ
- 1/4 cup water ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon paprika ⓘ
- 20 medium shrimp, cooked, peeled, deveined, and chopped ⓘ
- 1/2 cup lump crab meat, drained and flaked ⓘ
- 1/2 cup sliced fresh mushrooms ⓘ
Instructions
- Rinse fish thoroughly in cold water; pat dry. Place fish, skin side down, on a 15- x 10- x 1- inch jellyroll pan; sprinkle fish with olive oil. Bake at 375° for 30 minutes or until fish flakes easily when tested with a fork. Remove fish to a warm serving platter; keep warm.
- Combine egg yolks and flour in a medium saucepan; mix well. Gradually add butter, stirring until smooth. Add remaining ingredients; mix well. Cook over medium heat 3 minutes, stirring occasionally. Pour sauce over prepared fish, and serve immediately.
Nutrition & Diet Analysis (per serving)
851
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).