Trout With Sauce Roquefort Recipe

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Trout With Sauce Roquefort Ingredients

1/4 cup minced onion
9 tbsp sweet butter
1 cup coarse chopped mushrooms
1/2 cup diced cooked ham
1/4 cup dry white wine
1 salt
1 fresly ground pepper
2 egg yolks, beaten
1/4 cup fine dry bread crumbs
4 trout, cleaned (8 oz each)
1 all-purpose flour
3 tbsp vegetable oil
2 hard-cooked eggs, finely chopped
1/4 cup crumbled roquefort (1 1/2oz)
1 tbsp pernod

A Recipe for
Trout With Sauce Roquefort

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
St Frances de Sales

This Trout With Sauce Roquefort recipe is one of many in our Meal Category.

We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.
J.B. Priestly

This Recipe for Trout With Sauce Roquefort is one of thousands in the Recipes-to-go Meal Cookbook.

Food Tip
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Trout With Sauce Roquefort Recipe
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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”
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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

Trout With Sauce Roquefort

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
John Cage

Trout With Sauce Roquefort Directions

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 immediately.

Serves: 4

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Trout With Sauce Roquefort Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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