trout marquery, mom
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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prep time
cook time
method
Bake
yield
6 serving(s)
Ingredients
- 1 large trout
- 1 cup water
- 5 tablespoons olive oil
- - salt and pepper
- 2 - egg yolks
- 12 slices lake shrimp
- 1/2 pound butter
- - pepper
- 1/2 can sliced mushrooms
- 1 - lemon, juiced
- pinch cayenne pepper
- 2 slices truffle
How To Make trout marquery, mom
-
Step 1Tenderloin 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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