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Trout Marguery

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  Trout 3 Pound, dressed (Reserving Trimmings)
  Water 1 Quart
  Sauterne wine 4 Ounce (1 Fifth)
  Parsley sprigs 6
  Celery ribs 3
  Whole peppercorns 12
  Boiled shrimp 1⁄2 Pound, peeled and deveined
  Salt To Taste
  Black pepper To Taste
  Red pepper To Taste
  Butter 1⁄4 Pound (1/2 Stick)
  Egg yolks 6
  Paprika To Taste
  Parsley sprigs 1

Make fish stock using heads, trimmings, fins in 1-quart water with 1 cup sauterne.
Add parsley, celery and peppercorns.
Simmer down to 2 cups liquid.
Strain through cheesecloth and set aside.
Boil shrimp in 2 cups wine for 2 minutes.
Remove shrimp and set aside.
Season fish inside and out generously with salt and black and red pepper.
Butter bottom and sides of baking pan.
Put fish in baking pan.
Cover top of pan with heavily buttered brown paper and bake at 325 degrees for 25 minutes.
In top of double boiler, put 1 cup fish stock, 1 cup wine and remaining melted butter.
Add 1 egg yolk at a time and stir evenly.
Keep water hot in bottom of boiler but do not boil.
Chop boiled shrimp and add to sauce.
When sauce thickens, set aside.
Keep warm.
Pour over trout.
Decorate with paprika and parsley sprigs.
Serves 6.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 571 Calories from Fat 310

% Daily Value*

Total Fat 35 g53.5%

Saturated Fat 13.9 g69.4%

Trans Fat 0 g

Cholesterol 431 mg143.7%

Sodium 294.7 mg12.3%

Total Carbohydrates 2 g0.6%

Dietary Fiber 0.48 g1.9%

Sugars 0.7 g

Protein 58 g115.6%

Vitamin A 24% Vitamin C 8%

Calcium 14.9% Iron 29.3%

*Based on a 2000 Calorie diet

Trout Marguery Recipe