Trout veronique

Yield: 6 servings

Measure Ingredient
6 Trout fillets; about 6 oz ea skin removed
2 cups Water
1 cup Vermouth, dry
1 Lemon; cut in wedges
6 Egg yolks
1 pounds Butter; melted
dash Tabasco sauce
Salt; to taste
Pepper; to taste
Grapes, tiny white seedless; small bunch
2 tablespoons Tarragon vinegar
1 small Lemon, juice of

HOLLANDAISE SAUCE

Place fillets in shallow baking dish or pan. Cover with water and vermouth. Squeeze lemon wedges over fish and season to taste with the salt and pepper. Place in a 350 degrees oven for about 10 to 132 minutes until fish is white and flaky. Remove from water-wine mixture and put aside in a warm place until needed.

When ready to serve, place fish on oven-proof plate. Cut tiny, white seedless grapes in half and place 10 to 12 halves on each portion of fish. Cover with scant ½ cup hollandaise sauce and glaze under broiler to set sauce.

Hollandaise Sauce: Beat egg yolks until creamy in top of double boiler over low heat. Continue beating and slowly add melted butter, then remaining ingredients. Remove to warm, not hot, place. Never refrigerate. Serve over trout. Yield: 3 cups.

SOURCE: Southern Living Magazine, October 1972. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-26-94

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