Trout Marguéry

Oxmoor House
6 to 8 servings


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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


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.

Created date

February 2010