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Trout Marguery

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Trout Marguery

Aug 22, 2017
Trout Marguery
Our Trout Marguery is a simple and easy recipe that only requires our Original Creole Seasoning and olive oil to bake. It is the sauce that gives this dish that boost of flavor, which is made with lemon juice, shrimp, crab meat and mushrooms.
Prep time: 5 minutes   Cooking time: 45 minutes   Serves: 6  

INGREDIENTS:

3 Lbs. Trout
3 Tbsp. Tony Chachere's Original Creole Seasoning
3 Tbsp. Olive Oil
2 Whole Egg Yolks (Beaten)
1 Cup Margarine (Melted)
2 Tbsp. Lemon Juice
1 Cup Shrimp
1/2 Lb. Lump Crab Meat
1/2 Cup Mushrooms

DIRECTIONS:

1: Season fish with Tony Chachere's Original Creole Seasoning in a baking pan and add olive oil.
2: Bake in 375 degrees oven for 30 minutes.
3: As fish bakes, prepare the sauce.
4: To make sauce, place egg yolks in top of double boiler over hot (not boiling) water and gradually add melted margarine, stirring constantly until mixture thickens.
5: Add lemon juice, shrimp, crab meat, mushrooms, and Tony Chachere's Original Creole Seasoning.
6: Stir and cook for about 10 minutes to heat thoroughly.
7: Place baked fish on a platter and cover with sauce.

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Tony Chachere's Original Creole Seasoning
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