Trout Marquery, Mom

Trout Marquery, Mom Recipe

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Megan Stewart


Mom went fishing (Grandpa W just loved to fish) in Wisconsin with friends at their cottage, and this would have been one way to prepare her catch!


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  • 1 large
  • 1 c
  • 5 Tbsp
    olive oil
  • ·
    salt and pepper
  • 2
    egg yolks
  • 12 slice
    lake shrimp
  • 1/2 lb
  • ·
  • 1/2 can(s)
    sliced mushrooms
  • 1
    lemon, juiced
  • pinch
    cayenne pepper
  • 2 slice

How to Make Trout Marquery, Mom


  1. Tenderloin trout, skin and fold it. Place in pan and add water, oil, salt and pepper. Bake in hot oven until cooked. Add egg yolks to melted butter in double boiler. Stir over low heat until thick and season with lemon juice and salt and pepper. Add remaining ingredients, dress fish on platter and pour sauce over it.

Printable Recipe Card

About Trout Marquery, Mom

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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