Trout with sauce roquefort
Yield: 4 Servings
Ingredients:
- 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;
Instructions:
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.
