Trout Marguery

Name: Trout Marguery
Yield: Yield: 2 Servings.
Cuisine: United States
Ingredients: 2 teaspoons finely chopped shallots; ¼ cup Fish Stock or fresh or bottled clam juice; ¼ cup dry white wine; 4 raw shrimp, shelled and deveined; Freshly ground pepper to taste; Salt to taste, if desired; 2 mushrooms, thinly sliced; ½ cup heavy cream; 2 tablespoons whipped cream, optional; Juice of ½ lemon; 1 egg yolk; 2 tablespoons butter; 1 trout (about ¾ pound), preferably boned but not filleted

Preparation info

Yield:
2
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 trout (about ¾ pound), preferably boned but not filleted
2 tablespoons butter

Americas
United States
Dinner
Pescatarian
Gluten-free

Method

Preheat the oven to 400 degrees.
Rinse the trout and pat dry inside and out.
Select a baking dish large enough to hold the trout and butter it with 1 tablespoon</