Butter Stuffed Lake Michigan Trout
|Lake trout||4 Pound, boned (1 Whole)|
|Sherry||1 Tablespoon (Adjust Quantity As Needed)|
|Butter||3⁄4 Cup (12 tbs)|
|Green onion||1 , minced|
|Minced parsley||2 Tablespoon|
|Finely chopped mushrooms||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), mashed in 1 teaspoon salt|
|Dry white wine||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Brandy||1⁄4 Cup (4 tbs), heated|
Brush inside of boned fish with sherry; refrigerate for 2 hours.
Cream butter and add onion, parsley, mushrooms, and garlic.
Place fish in open baking pan; spread 3/4 of butter mixture inside of fish and remainder on outside.
Pour wine over the fish and bake in preheated moderate oven (375°F.) for 45 minutes, basting often.
Carefully lift fish to a heatproof platter.
Strain liquid remaining in pan; simmer until reduced to half.
Mix cream with slightly beaten egg yolks.
Gradually beat hot sauce into egg-yolk mixture.
Reheat over low heat for 2 or 3 minutes, stirring constantly.
Season to taste with salt and pepper.
Pour heated brandy over the fish; ignite and baste over fish until flames are extinguished.
Pour sauce over and serve at once.