Trout Marguery




  • 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


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.

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