Click for Cookbook LOGIN
"After dinner sit a while, and after supper walk a mile."--English Saying

Trout Marguery Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Trout Marguery is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (med.) speckled trout
2 1/2 c. water
1/4 c. dry white wine
1 T. salt butter
1 tsp. salt
3 whole black peppercorns
1 whole bay leaf
1/8 tsp. dried thyme
1 slice fresh lemon ( 1/4 in. thick)
Marguery Sauce
1/2 c. salt butter
1/4 c. flour
2 1/2 c. hot strained poaching liquid (add water if needed to make 2 1/2 c.)
2 lg. egg yolks, beaten
1 T. fresh lemon juice
1/4 c. salt
1 lb. fresh boiled shrimp
1/2 c. fresh sliced mushrooms
Directions:
Directions:
Combine the 1st 8 ingredients and poach trout for 6 min. Prepare Marguery Sauce by combining ingredients and cooking until thick, about 5 - 7 min. Add the egg yolks, lemon juice, salt, shrimp and mushrooms while stirring. Cook 4 -6 min. being careful not to boil.
Personal Notes:
Personal Notes:
Ellis is the husband of Frances (Hollenshead) Babcock & the son-in-law of the late Leon & Katherine (Reed) Hollenshead.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

445W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!