Trout edward
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .