Trout edward

Yield: 4 Servings

Measure Ingredient
4 -(up to)
6 Filets of trout
10 ounces Butter
8 Egg yolks
1 Lemon; juice of
1 pounds Jumbo shrimp
8 Jumbo mushrooms
1 pounds Broccoli spears
½ cup Parsley; chopped
¼ cup Salt
¼ cup Red pepper
Italian seasoning
Granulated garlic
Granulated onion
Season all/white pepper

Boil shrimp using ¼ cup salt and ¼ cup red pepper. When done, let cool, peel and set aside, but keep warm. Season trout on one side using Italian seasoning, granulated onion, garlic and Season All. Roll trout, seasoned side in, using toothpicks to secure. In a vegetable steamer, cook trout and broccoli over medium heat for 10 minutes; remove from heat and let set until ready to serve. In a double boiler add butter, egg yolks, white pepper and lemon juice stirring constantly until thick, careful not to overcook. When the sauce is done arrange trout, mushrooms, shrimp and broccoli on serving plate. Glaze with sauce and sprinkle with chopped parsley. Serves 4.

MASHBURN'S RESTAURANT

HIGHWAY 190, COUNTRY CLUB

HAMMOND, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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