• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Trout with Sauce Roquefort

  • Recipe Submitted by on

Category: Fish, Sauces, Main Dish, Cheese

 Ingredients List

  • 1/4 c Minced onion
  • 9 tb Sweet butter
  • 1 c Coarse chopped mushrooms
  • 1/2 c Diced cooked ham
  • 1/4 c Dry white wine
  • Salt
  • Fresly ground pepper
  • 2 Egg yolks, beaten
  • 1/4 c Fine dry bread crumbs
  • 4 Trout, cleaned (8 oz each)
  • All-purpose flour
  • 3 tb Vegetable oil
  • 2 Hard-cooked eggs,
  • -finely chopped
  • 1/4 c Crumbled Roquefort (1 1/2oz)
  • 1 tb Pernod


1. Saute onion in 2 tablespoons of the butter in medium skillet over
medium-high heat until golden, 6 to 8 minutes. Add mushrooms and ham; saute
until moisture from mushrooms have evaporated, 6 to 8 minutes. Add wine;
simmer until evaporated, about 5 minutes. Add 1/4 teaspoon each salt and
pepper. Remove from heat; cool slightly. Stir in egg yolks, then bread
crumbs. Reserve. 2. Rinse trout with cold water; pat VERY dry. Sprinkle
insides with salt and pepper. Dust trout with flour; shake off excess. Heat
3 tablespoons of the butter and the oil in large skillet over medium-high
heat; when foam subsides, add trout. Cook until well browned on one side, 3
to 5 minutes. Turn fish gently with 2 spatulas, being careful not to break.
Brown the second side. 3. Spread reserved mushroom mixture on warm platter.
Arrange trout on top. Mix hard-cooked eggs and parsely; sprinkle over
trout. Keep warm. 4. Pour off drippings from large skillet; wipe skillet
clean. Heat remaining 4 tablespoons butter in skillet until it beginsto
melt; add cheese and Pernod. Heat over medium-high heat, stirring
constantly, until mixture beginsto foam. Pour over trout; serve

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