Trout Marguery

Trout Marguery

 

 

Ingredients: 

  • 2 Tbsp butter, softened, plus 2 Tbsp butter cut into 1/2-inch chips
  • 1/4 lb fresh white mushrooms, wiped clean and cut into 1/4-inch slices
  • 1/4 cup finely chopped green onions
  • 4 fillets of trout, each about 8 ounces
  • 1 1/2 tsp salt
  • 1/2 cup dry white wine
  • 12 medium-size uncooked Gulf White Shrimp (about 1/2 lb), peeled and deveined
  • 1 cup hollandaise sauce (recipe follows)
  • 1/8 tsp Cajun Chef Cayenne Pepper 

Steps:

Preheat the oven to 350°F. Spread one Tbsp of the softened butter on the bottom of a large baking pan. Cut a piece of parchment or wax paper to fit snugly inside the pan and spread one side of the paper with the remaining Tbsp of softened butter. Set aside. Scatter the mushrooms and green onions over the bottom of the pan and lay the fish fillets over them. Sprinkle the fish with one tsp of the salt and pour in the wine. Bring to a simmer on top of the stove, cover the fish with the parchment or wax paper, buttered side down, and poach the fish in the oven for about 15 minutes, or until the fillets are firm. Rinse the shrimp and pat them dry. In a large, heavy skillet, melt the two Tbsp of butter chips over medium heat. Add the shrimp and cook for two to three minutes, or until they turn pink. Set the skillet aside. Prepare the hollandaise sauce. Transfer the cooked fish to an ovenproof platter. Strain the poaching liquid through a fine sieve into a small enameled saucepan and boil it over high heat until it has reduced to about two Tbsp. With a wire whisk, beat the liquid into the hollandaise. Add the cayenne and the remaining 1/2 tsp salt. Taste the sauce and adjust seasoning to taste. Preheat the broiler to its highest setting. Place three shrimp on the top of each fish fillet, then spoon the sauce over the top, covering the fish completely. Broil for about 30 seconds, or until the sauce is lightly browned. Serve immediately. Serves 4.

1 Item

per page
Set Ascending Direction
Ground Spices, Eggplant Dressing, Fried Eggplant Sticks, Creole Tomato Casserole, Eggplant And Rice Dressing, Stuffed Mirlitons, Quick And Hearty White Bean Soup, Seafood Gumbo, Okra-corn Chowder, Ratatouille Soup, Corn Relish, Macaroni And Cheese Souffle, Macaroni With Four Cheeses, Macaroni And Cheese, Lemon Rice, Honey Nut Rice Dressing, Crab Chops, Broiled Trout With Lemon Butter, Trout Marguery, Crab Puffs, Crabmeat Casserole, Crawfish Jambalaya, Shrimp And Crawfish Fettuccini, Papas Fried Catfish, Baked Fish Fillets, Shrimp Creole, My Version, Sautéed Soft-shell Crabs, Shrimp Quiche, Shrimp Etouffee, Shrimp And Garlic Kabobs, Boiled Shrimp, Garlic Bread Pudding Cups, Aunt Lois Vegetable Casserole, Smothered Cabbage, Marinated Shrimp And Corn, Spicy Hamburgers, Pepper Stuffed Turkey, Poor Als Fried Turkey, Stuffed Pork Chops, Mushroom Meat Loaf, Belles Garlic Meatballs, Veal Cordon Bleu, Sopchoppy Sauce, Chicken Aux Gros Oignons, Chicken Fricassee, Grilled Duck Breasts, Shrimp And Eggplant Beignets, Hollandaise Sauce, Trout Marguery, Grillades, Smoked Salmon Benedict, Quick Hollandaise Sauce, Spanish Eggs, Mushroom Eggs Benedict, Brunch Casserole, Spoon Bread With Corn, Spicy Shrimp, Mini Crawfish Pies, Cheese Crisps, Crawfish Boulettes, Tamale Balls, Armadillo Eggs, Creole Scramble, Crawfish And Shrimp Etouffe, Creole Seasoning Blend, Crawfish Pie, Baked Chicken with Crawfish Stuffing, Chicken And Sausage Jambalaya, Chinese Pork Chops, Chicken Fricassee, Chicken Wontons, Tangy Cucumber Salad, Zippy Tuna Salad, Creamy Pasta Salad, Pesto Sauce, Mushroom Steak Gravy, Crawfish And Shrimp Etouffe, Chicken and Sausage Gumbo, Tortilla Soup, Chicken Noodle Soup, Crawfish Bisque, Crawfish Chowder, Italian Spinach Sausage Pie, Classic Green Bean Casserole, Crawfish Cornbread, Creamy Vegetable Medley, Alligator Fingers, ,
Rating:
0%
Cajun Chef Cayenne Red Pepper

1 Item

per page
Set Ascending Direction
Cajun Food Delivered Nationwide