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Trout Marguery Recipe

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This recipe for Trout Marguery, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellis Babcock
Added: Monday, May 4, 2009


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

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.




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