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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 (1/4-pound) freshwater trout fillets |
3 tablespoons olive oil |
2 egg yolks, lightly beaten |
1 tablespoon all-purpose flour |
1/4 cup butter, melted |
1/4 cup water |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
20 medium shrimp, cooked, peeled, deveined, and chopped |
1/2 cup lump crab meat, drained and flaked |
1/2 cup sliced fresh mushrooms |
Directions:
1. Rinse fish thoroughly in cold water; pat dry. Place fish, skin side down, on a 15- x 10- x 1- inch jellyroll pan; sprinkle fish with olive oil. Bake at 375° for 30 minutes or until fish flakes easily when tested with a fork. Remove fish to a warm serving platter; keep warm.
2. Combine egg yolks and flour in a medium saucepan; mix well. Gradually add butter, stirring until smooth. Add remaining ingredients; mix well. Cook over medium heat 3 minutes, stirring occasionally. Pour sauce over prepared fish, and serve immediately.
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