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Serves 4.
4 gutted trout
2 carrots, chopped
2 onions, chopped
2 shallots, chopped
2 cloves of garlic, chopped
parsley, thyme, bayleaf
15 fl oz (450ml) dry white wine
Salt
Black peppercorns
4 1/2 oz (135g) mushrooms, sliced
2 oz (50g) butter
2 oz (50g) flour
3 egg yolks
juice of one lemon
Cayenne pepper
In a large saucepan add 15 fl oz (450 ml) of water and mix with the wine. Add the one onion, the shallots, herbs, garlic, salt and a few peppercorns. Add the trout and bring to the boil. Simmer for 10 minutes. Remove the trout. Skin them and take out the back bone. Keep warm.
In another saucepan cook the other onion and the mushrooms in butter until they are tender. Add the flour, stir well and add half the sauce from the other saucepan. Simmer for 10 minutes which will just give you time to open a bottle of bud from the fridge and drink it empty. In a bowl beat the egg yolks together with the lemon juice. Add a little of the mushroom sauce and stir well. Add a little more then more until the egg yolk mixture is warm. Pour into the mushroom sauce and immediately remove from the heat. Season with cayenne pepper and cover the cooked trout. Decorate the fish with some sprigs of green parsley. - Submitted by Gerrard Campbell, Montreal, Canada.
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